Thai Chicken and Coconut Soup

Categories: Soup

Ingredients

• 1 tablespoon(s) cooking oil
• 1/2 small onion, chopped
• 2 cloves garlic, minced
• 3/4 teaspoon(s) ground coriander
• 1/4 teaspoon(s) ground ginger
• 1/8 teaspoon(s) fresh-ground black pepper
• 1/16 teaspoon(s) cayenne
• 1 pint canned low-sodium chicken broth or homemade stock
• 1 cup(s) canned unsweetened coconut milk
• 2 teaspoon(s) Asian fish sauce (nam pla or nuoc mam) or soy sauce
• 1 teaspoon(s) salt
• 1 strip(s) (3-inch-long) lime zest
• 1/4 pound(s) egg fettuccine
• 1/2 pound(s) boneless, skinless chicken breasts (about 3), cut into 14-inch slices
• 1 tablespoon(s) lime juice
• 1 tablespoon(s) chopped cilantro (optional)

Directions

1. In a large pot, heat the cooking oil over moderately low heat.

2. Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes.

3. Add the garlic, coriander, ginger, black pepper and cayenne; cook, stirring, for 30 seconds.

4. Add the broth, coconut milk, fish sauce, salt and lime zest.

5. Bring to a simmer, stirring occasionally. Reduce the heat and simmer, partially covered, for 10 minutes.

6. Meanwhile, in a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes. Drain.

7. Add the chicken to the soup and simmer until just done, about 1 1/2 minutes.

8. Remove the pot from the heat and stir in the fettuccine, lime juice and cilantro, if using.

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

10. Notes: Asian fish sauce is available at Asian markets and some supermarkets

11. Wine Recommendation: The spices and the coconut milk will be best accompanied by a wine with a hint of sweetness. Try a chenin blanc from California or a demi-sec version of Vouvray (also made from the chenin blanc grape).

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