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Thai Chicken and Coconut Soup with Noodles
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| INGREDIENTS | |
| 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 |
| 1 3/4 teaspoons | salt |
| 2 3-inch-long strips lime zest | |
| 1/2 pound | egg fettuccine |
| 1 pound | boneless, skinless chicken breasts, (about 3), cut into 14-inch slices |
| 2 tablespoons | lime juice |
| 3 tablespoons | chopped cilantro, (optional) |
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.
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