Recipe for Thai Inspired Coconut Chicken Noodle Soup
Make 4 generous bowls of soup
Servings: 0
Ingredients
- *8 cups organic chicken stock preferably homemade
- *5 kaffir lime leaves
- *1 thumb-sized chunk of fresh ginger peeled
- *2 tablespoons "Dates and Tamarind Cooking Sauce" I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper/dried Thai chiles/hot chile sauce to spice it up
- *2 tablespoons Thai fish sauce
- *3 medium carrots peeled if not organic and cut lengthwise into strips a few inches long
- *1 red pepper preferably organic, seeded and thinly sliced lengthwise
- *green tops from 1 bunch of green onions/scallions cut to approximately same length as carrots and peppers
- *12 oz. organic chicken breasts sliced thin
- *1 can organic coconut milk I used Thai Kitchen brand
- *1-2 handfuls pad-thai style rice noodles I used Tinkyada brand, and used the lessor amount
- *to garnish each serving- a handful of fresh cilantro and a handful of fresh mint chopped, plus fresh lime juice and additional tamarind-date paste or chile sauce to taste
Instructions
- 1. In a medium pot on the stove, heat the stock with the kaffir lime leaves, ginger, and fish sauce. Bring to a boil, then turn off heat to conserve energy and let steep for 20 minutes. Remove and discard the limes leaves and the ginger.
- 2. Turn the heat to medium and add the carrots, peppers, green onion tops, and coconut milk to the stock. Cook for 5 minutes, until the vegetables are tender. Add the chicken pieces and cook for another few minutes, until the chicken is tender and cooked through.
- 3. Add the rice noodles and take the pot off the heat, again to conserve energy. Cover the pot and allow the noodles to soften (which will take 10-15 minutes). When noodles are cooked through, portion the soup ingredients evenly into bowls. Top each portion with cilantro and mint. Squeeze fresh lime over each bowl before serving, and add more tamarind-date or chile sauce to taste.