Thai Coconut Chicken Noodle Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 tbsp. vegetable oil
1 garlic clove, minced
2 skinless, boneless chicken breasts, halved, about 6 ounces each, chopped
½ tsp. turmeric and 1/4 tsp. cayenne pepper
½ cup grated creamed coconut (we used 1 cup creamed coconut – the can is sold in the liquor department-use the solid coconut cream in the
can, not the liquid or it will be too sweet)
3 ¾ cups chicken stock, hot
2 tbsp. lemon or lime juice
2 tbsp. crunchy peanut butter (crunchy adds the right amount of peanut taste, but creamy is ok)
1 cup thread egg noodles broken into small pieces (I just use small egg noodles)
1 tbsp. chopped scallions
1 tbsp. chopped fresh cilantro
Salt and pepper
Shredded coconut and finely chopped red chili (I used a sprinkle of red pepper flakes) to garnish
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Directions: |
Directions:Heat oil in a large pan. Add the garlic and fry for 1 minute until light golden. Add the chicken and spices and stir-fry for 3 to 4 minutes
Sprinkle the creamed coconut into the hot chicken stock and stir until it dissolved. Pour onto the chicken meat and add the lemon or lime juice,
peanut butter, and noodles.
Cover the pan and simmer for 15 minutes. Add the scallions and fresh cilantro, season well with salt and freshly ground black pepper.
Simmer for 5 minutes longer.
Meanwhile, heat the shredded coconut and chili in a small, dry skillet for 2 to 3 minutes, stirring frequently until the coconut is light brown.
Pour the soup into bowls and sprinkle with the dry-fried coconut and chili. Serve at once. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: This is very delicious. One of my mom's most favorite soups.
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