chicken coconut noodle soup
Another great tasting Asian soup
prep time
15 Min
cook time
35 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 3 tablespoons each fish sauce and soy sauce
- 6 cloves garlic minced
- 2 tablespoons grated fresh ginger
- 2 teaspoons turmeric
- 2 pounds chicken breast cut into chunks
- 2 cups chopped onion
- 3 tablespoons oil
- 2 teaspoons paprika
- 2 cans coconut milk
- 5 cups chicken stock
- 1/4 cup chick pea flour
- 1 pound rice sticks
- 1 tablespoon dried red chilies ground
- 1 bunch green onions sliced on a diagonal
- 1 cup cilantro chopped
- 3 - limes juiced
How To Make chicken coconut noodle soup
-
Step 1Combine fish sauce, soy sauce, garlic, ginger, turmeric in a medium bowl. Add chicken and toss well to coat. Set aside.
-
Step 2Heat oil in large Dutch oven. Add onions and saute until soft. Add the paprika and mix well.
-
Step 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
-
Step 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
-
Step 5Cook the rice sticks as directed. Place noodles in bowl. Ladle broth over top and garnish with cilantro
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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