Thai Chicken and Coconut Soup with Noodles

This recipe is not that spicy. If you want more heat, add more cayenne. This recipe is taken from Food and Wine Magazine’s Quick From Scratch Chicken Cookbook.



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 fettucine
1 pound boneless, skinless chicken breasts (about 3), cut into 1/4-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 stirring the fettuccine, lime juice, and cilantro, if using. Serve the soup in bowls with a fork and a spoon.
Serves 4

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