Thai Chicken and Coconut Soup with Noodles

This soup will tickle your Thai buds.

Ingredients

  • 1 lb. boneless, skinless chicken breasts (cut into 1/4" slices)
  • 1-1/2 Tbsp. cooking oil
  • 1 small onion, chopped
  • 4 cloves garlic, minced
  • 1-1/2 tsp. ground coriander
  • 1/2 tsp. ground ginger
  • 1/4 tsp. fresh-ground black pepper
  • 1/8 tsp. cayenne
  • 1 quart canned low-sodium chicken broth
  • 2 cups canned unsweetened coconut milk
  • 5 tsp. Asian fish sauce (or soy sauce)
  • 1-3/4 tsp. salt
  • 2 (3" long) strips lime zest
  • 1/2 lb. egg fettuccine
  • 2 Tbsp. lime juice
  • 3 Tbsp. cilantro, chopped

Directions

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