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Thai Chicken Soup

by | Sep 30, 2015 | 0 comments

This simple and delicious Thai chicken soup is delicious, perhaps because some of the chicken broth was replaced by ham broth. Yum!Fall has arrived which means my soup cravings have begun. To be specific, cravings for Thai chicken soup with a coconut milk base. Though the last Thai soup posted on this blog was good, I was feeling adventurous enough to try something new. I found what I was looking for at the Food & Wine website. I tweaked it by using green onions and replacing some of the chicken stock with ham broth, and using Thai noodles instead of fettuccuni. Even with the changes and without the recommended wine, the soup was delicious. Delicious enough to receive the coveted Hiram Seal of Approval. It was also very simple, so it was a win-win-win for everyone.

Thai Chicken Noodle Coconut Soup

Ingredients:

1 1/2 tablespoons cooking oil
1 bunch green onions, chopped
4 cloves garlic, minced
1 1/2 teaspoons ground coriander
1/2 teaspoon ground ginger
1/4 teaspoon fresh-ground black pepper
1/8 teaspoon cayenne pepper
3 cups homemade chicken stock
1 cup ham broth
2 cups canned unsweetened coconut milk
5 teaspoons Asian fish sauce (nam pla or nuoc mam)
1/2 teaspoons salt
1 package brown rice Thai noodles
1 pound boneless, skinless chicken breasts (about 3), cut into 14-inch slices
2 tablespoons lime juice
3 tablespoons chopped cilantro (optional)

directions:

Heat oil over moderately low heat in a heavy dutch oven. Add onion and saute for about 5 minutes. Add garlic, coriander, ginger, black pepper, and cayenne; cook, stirring, for 30 seconds.
Add both kinds of broth, coconut milk, fish sauce, salt, and lime zest. Bring to a simmer, stirring occasionally. Reduce the heat and simmer, partially covered, for 10 minutes.
While the soup stock simmers. cook the Thai noodles according to the package directions and drain.
At the end of the 10 minutes, add the chicken to the soup and simmer until just done. Remove the pot from the heat and stir in the fettuccine, lime juice, and cilantro. Serve the soup in bowls with a fork and spoon.

 

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