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Serves : 4
© Pernille Pedersen

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

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

Step 4    

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.

Notes

Asian fish sauce is available at Asian markets and some supermarkets.

Suggested Pairing

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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