Ingredients1 1/2 tbs cooking oil 1 small onion, chopped 4 cloves garlic, minced 1 1/2 tsp ground coriander 1/2 tsp ground ginger 1/4 tsp fresh-ground black pepper 1/8 tsp cayenne 1 quart (4 cups, 32 oz.) canned low-sodium chicken broth or homemade stock 2 cups canned unsweetened coconut milk 5 tsp Asian Fish sauce (nam pla or nuoc mam) or soy sauce 1 3/4 tsp salt 2 strips (3-inch long) lime zest 1/2 lb. Korean vermicelli or mung bean noodles 1 lb boneless, skinless chicken breasts (about 3), cut into 14-inch thin slivers 1 tbsp lime juice 3 tbsp chopped cilantro
Directions- In a large pot, heat the cooking oil over moderately low heat. Add the onions 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 water, cook the noodles, about 5 minutes.
- Add the chicken to the soup and simmer until just done, about 1 1/2 minutes. Remover the pot from the heat and stir in the noodles, lime juice and cilantro. Serve the soup in bowls.
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We used to make this with chunks of chicken but it is sooo much better with thin slices. About the width of a green bean. These pick up much more flavor and from the broth and are easier to pick up with the noodles.