April 4, 2009

Thai Chicken and Coconut Soup with Noodles

Food & Wine Magazine's Quick From Scratch Chicken Cookbook

This is a delicious soup, we now make it most of the time now as a curry. We add potatoes, carrots, and pineapple chunks, omit the noodles, and serve it over rice sprinkled with peanuts-- so tasty!

1 1/2 T oil
1 small onion, chopped
4 cloves garlic, minced
1 1/2 t ground coriander
1/2 t ground ginger
1/4 t freshly ground pepper
1/8 t cayenne
1 quart low-sodium chicken broth
2 C canned unsweetened coconut milk
5 t soy sauce
1 3/4 t salt
2 3-in.-long strips lime zest (fine to skip)
1/2 lb. fettuccine
1 lb. boneless, skinless chicken breasts, cut into 1/4-in. slices
2 T lime juice
3 T chopped cilantro

In a large pot, heat oil over moderately low heat. Add onion and cook, stirring occasionally, until it is translucent, about 5 minutes. Add garlic, coriander, ginger, black pepper, and cayenne; cook, stirring, for about 30 seconds.

Add broth, coconut milk, soy sauce, salt, and lime zest. Bring to a simmer, stirring occasionally. Reduce the heat and siummer, partially covered, for 10 minutes.

Meanwhile, cook the fettuccine until just done, about 12 minutes. Drain.

Add chicken to the soup and simmer until just done, about 1 1/2 minutes. Remove the pot from the heat and stir in the fettuccine, lime juice, and cilantro. Serve soup in bowls with a fork and a spoon.


  1. Hi there,
    So i made this last night, and i figured out how to make it less "Splashy" and "slurpy". Put in a half a bag of rice noodles. The noodles soak up some of the broth and make it more pasta like. It was good. I actually like that it is a soup, and wasn't going to put noodles or rice in it....but my mom wanted it..Anyhow, you should try it.

  2. I got out my food processor and sliced some carrots and red peppers. I added about 2/3 cup of orange juice (trying to get rid of a carton and clear up some fridge space. ) And I substituted a whole bag of rice sticks for the pasta. The rice noodles absorbed so much liquid, we were running out of liquid by the end. Oh, and I added extra lime juice because I'm a big fan of limes. I was impressed with how well it turned out. It was the first time I made this recipe and I will definitely do so again.

  3. It is a perennial plant found in Asia, and has been used in cooking for several hundreds of years. Its dietary fiber is soluble and can aid digestion. It can also help slow down digestion which can be important for those concerned about diabetes and high cholesterol. Japanese restaurant Toronto