chicken coconut noodle soup
Another great tasting Asian soup
yield
8 serving(s)
prep time
15 Min
cook time
35 Min
method
Stove Top
Ingredients For chicken coconut noodle soup
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3 Tbspeach fish sauce and soy sauce
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6 clovegarlic minced
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2 Tbspgrated fresh ginger
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2 tspturmeric
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2 lbchicken breast cut into chunks
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2 cchopped onion
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3 Tbspoil
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2 tsppaprika
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2 cancoconut milk
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5 cchicken stock
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1/4 cchick pea flour
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1 lbrice sticks
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1 Tbspdried red chilies ground
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1 bunchgreen onions sliced on a diagonal
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1 ccilantro chopped
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3limes juiced
How To Make chicken coconut noodle soup
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1Combine fish sauce, soy sauce, garlic, ginger, turmeric in a medium bowl. Add chicken and toss well to coat. Set aside.
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2Heat oil in large Dutch oven. Add onions and saute until soft. Add the paprika and mix well.
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3Add the chicken and marinade and cook until no longer pink about 4 minutes. Add coconut milk and broth. Bring to a gentle boil stirring constantly. Reduce heat and simmer for 20 minutes
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4Place chick pea flour in a bowl. Ladle 3/4 cup of hot broth in bowl and whisk until smooth. Pour into soup and let cook until thickened. About 5 minutes. Stir in the green onions and ground chilies. Add the lime juice
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5Cook the rice sticks as directed. Place noodles in bowl. Ladle broth over top and garnish with cilantro
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