Thai Chicken and Coconut Soup

(from fearama’s recipe box)

Prep time: 20 minutes
Cook time: 20 minutes
Serves 2 people

Categories: Soup

Ingredients

  • 1 tablespoon(s) cooking oil
  • 1/2 small onion, chopped
  • 2 cloves garlic, minced
  • 3/4 teaspoon(s) ground coriander
  • 1/4 teaspoon(s) ground ginger
  • 1/8 teaspoon(s) fresh-ground black pepper
  • 1/16 teaspoon(s) cayenne
  • 1 pint canned low-sodium chicken broth or homemade stock
  • 1 cup(s) canned unsweetened coconut milk
  • 2 teaspoon(s) Asian fish sauce (nam pla or nuoc mam) or soy sauce
  • 1 teaspoon(s) salt
  • 1 strip(s) (3-inch-long) lime zest
  • 1/4 pound(s) egg fettuccine
  • 1/2 pound(s) boneless, skinless chicken breasts (about 3), cut into 14-inch slices
  • 1 tablespoon(s) lime juice
  • 1 tablespoon(s) chopped cilantro (optional)

Directions

  1. In a large pot, heat the cooking oil over moderately low heat.

  2. Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes.

  3. Add the garlic, coriander, ginger, black pepper and cayenne; cook, stirring, for 30 seconds.

  4. Add the broth, coconut milk, fish sauce, salt and lime zest.

  5. Bring to a simmer, stirring occasionally. Reduce the heat and simmer, partially covered, for 10 minutes.

  6. Meanwhile, in a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes. Drain.

  7. Add the chicken to the soup and simmer until just done, about 1 1/2 minutes.

  8. Remove the pot from the heat and stir in the fettuccine, lime juice and cilantro, if using.

  9. Serve the soup in bowls with a fork and spoon.

  10. Notes: Asian fish sauce is available at Asian markets and some supermarkets

  11. Wine Recommendation: The spices and the coconut milk will be best accompanied by a wine with a hint of sweetness. Try a chenin blanc from California or a demi-sec version of Vouvray (also made from the chenin blanc grape).

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