Chicken Coconut Noodle Soup

barbara lentz

By
@blentz8

Another great tasting Asian soup

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
8
Prep:
15 Min
Cook:
35 Min
Method:
Stove Top

Ingredients

3 Tbsp
each fish sauce and soy sauce
6 clove
garlic minced
2 Tbsp
grated fresh ginger
2 tsp
turmeric
2 lb
chicken breast cut into chunks
2 c
chopped onion
3 Tbsp
oil
2 tsp
paprika
2 can(s)
coconut milk
5 c
chicken stock
1/4 c
chick pea flour
1 lb
rice sticks
1 Tbsp
dried red chilies ground
1 bunch
green onions sliced on a diagonal
1 c
cilantro chopped
3
limes juiced

Step-By-Step

1Combine fish sauce, soy sauce, garlic, ginger, turmeric in a medium bowl. Add chicken and toss well to coat. Set aside.
2Heat oil in large Dutch oven. Add onions and saute until soft. Add the paprika and mix well.
3Add the chicken and marinade and cook until no longer pink about 4 minutes. Add coconut milk and broth. Bring to a gentle boil stirring constantly. Reduce heat and simmer for 20 minutes
4Place chick pea flour in a bowl. Ladle 3/4 cup of hot broth in bowl and whisk until smooth. Pour into soup and let cook until thickened. About 5 minutes. Stir in the green onions and ground chilies. Add the lime juice
5Cook the rice sticks as directed. Place noodles in bowl. Ladle broth over top and garnish with cilantro

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Asian