Wednesday, March 21, 2012

What's for Dinner?

Coconut-Lime Chicken Noodle Soup

photo by Joy Newman


If you like Thai flavors, you'll love today's recipe. This soup is so bright and fresh tasting.  It's easy to make and is gluten-free to boot!  Now, whether or not your kids will like it, not so sure about that. Mine only ate the noodles. Under duress.  Telling them that in some cultures it is polite to loudly slurp noodles helped a little.  The jalapeños were surprisingly mild and added so much flavor so don't skip them.  The noodles and fish sauce can be found in the Asian section of your regular grocery store.

Coconut-Lime Chicken Noodle Soup
Everyday Food, March 2012
serves 4

6 oz. dried flat rice noodles
3 1/2 c low-sodium chicken broth
2-inch piece peeled fresh ginger, cut into 1/4-inch thick rounds
1 can unsweetened coconut milk
3/4 lb. boneless, skinless chicken breast, thinly sliced
6 T lime juice (3 limes)
3 T fish sauce
2 t light-brown sugar
1 jalapeño, thinly sliced
3/4 c packed fresh cilantro leaves

Soak the rice noodles according to package directions; drain.  In a large pot, bring broth and ginger to a boil over high. Reduce heat to medium, cover and simmer 10 minutes.

Add coconut milk to broth and return to a simmer. Add chicken and simmer until chicken is cooked through, about 3 minutes.  Stir in lime juice, fish sauce, brown sugar, jalapeño, and 1/2 c cilantro; cook 1 minute.  

Stir in noodles and serve immediately, topped with 1/4 c cilantro.



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