Thai Chicken And Coconut Soup With Noodles Recipe

Name: Thai Chicken And Coconut Soup With Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons cooking oil; 1 small onion, chopped; 4 cloves garlic, minced; 1 1/2 teaspoons ground coriander; 1/2 teaspoon ground ginger; 1/4 teaspoon fresh-ground black pepper; 1/8 teaspoon cayenne; 1 quart canned low-sodium chicken broth or homemade stock; 2 cups canned unsweetened coconut milk; 5 teaspoons Asian fish sauce (nam pla or nuoc mam) or soy sauce; 1 3/4 teaspoons salt; 2 3- inch-long strips lime zest; 1/2 pound egg fettuccine; 1 pound boneless, skinless chicken breasts (about 3), cut into 14-inch slices; 2 tablespoons lime juice; 3 tablespoons chopped cilantro (optional)

Servings: persons

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

1
In a large pot, heat the cooking oil over moderately low heat. Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes. Add the garlic, coriander, ginger, black pepper, and cayenne; cook, stirring, for 30 seconds.
2
Add the broth, coconut milk, fish sauce, salt, and lime zest. Bring to a simmer, stirring occasionally. Reduce the heat and simmer, partially covered, for 10 minutes.
3
Meanwhile, in a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes. Drain.
4
Add the 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, if using. Serve the soup in bowls with a fork and spoon.
5
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).
6
Notes: Asian fish sauce is available at Asian markets and some supermarkets

468

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 tablespoons cooking oil, 1 small onion, chopped, 4 cloves garlic, minced, 1 1/2 teaspoons ground coriander, and more.

Yes, Thai Chicken And Coconut Soup With Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Chicken And Coconut Soup With Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions