With its seductive flavors of coconut, lime, ginger, and cilantro, this Thai soup is quickly becoming a favorite across the country. Our version includes enough chicken and noodles to make it a main course. If you like, turn up the heat with more cayenne.
Plus: More Chicken Recipes and Tips
1 1/2 tablespoons cooking oil
1 small onion, 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
1 quart canned low-sodium chicken broth or homemade stock
2 cups canned unsweetened coconut milk
5 teaspoons Asian fish sauce (nam pla or nuoc mam) or soy sauce
In a large pot, heat the cooking oil over moderately low heat. Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes. Add the garlic, coriander, ginger, black pepper, and cayenne; cook, stirring, for 30 seconds.
Add the 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.
Meanwhile, in a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes. Drain.
Add the chicken to the soup and simmer until just done, about 1 1/2 minutes. Remove the pot from the heat and stir in the fettuccine, lime juice, and cilantro, if using. Serve the soup in bowls with a fork and spoon.
Asian fish sauce is available at Asian markets and some supermarkets.
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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Review Body: This soup was fast, easy, and amazingly flavorful. I confess that I subbed salmon for the chicken and rice noodles for the fettuccine, but it is the coconut milk and spices that make this soup shine. Shrimp, cauliflower, zucchini, mushrooms would all work with this recipe. Who ever crafted this one, thank you for a great recipe.