Coconut Chicken Noodle Soup
Who doesn’t love chicken noodle soup? Well, maybe not vegetarians. This recipe can be amended easily: swap chicken for tofu, chicken broth for vegetable broth, and fish sauce for soy sauce. It’s a noodle soup good for everyone… even those who think they don’t like coconut. If someone you know doesn’t like coconut (like August), you might get them to like it at least in this soup (she does).
2 14-oz cans of coconut milk
3 cups of chicken broth
1 lb (or more) of udon noodles
3/4 lb. of boneless, skinless chicken breast
1/4 cup of fish sauce
The juice of 1 lime
2 tbs. of peeled and grated lemon grass
2 tbs. of sriracha
1 tbs. of grated ginger
1 tbs. of peanut oil
1/2 tsp. of turmeric
Mung bean sprouts, minced cilantro, and lime wedges for garnish
2 coconuts halved for serving vessels, if you want to make it cute
Thin slices of Serrano peppers, if you want to make it spicy (not pictured)
Heat the oil in a large sauce pot over medium heat. While the oil is heating, slice the chicken in thin strips width-wise. Saute the chicken in the sauce pot for 3-4 minutes, until lightly golden brown – it doesn’t have to be fully cooked.
Add all the ingredients except the noodles and the garnishes. Reduce heat to low and simmer for 12 minutes, stirring occasionally. Add the noodles and continue simmering for another 3 minutes. Serve immediately, garnished with a large pinch of bean sprouts, a sprinkling of cilantro, and a lime wedge.