vrijdag 22 november 2013

Thai Chicken and Coconut Soup with Noodles (Kopie)

*****
SERVINGS: 4
With its seductive flavors of coconut, lime, ginger, and cilantro, this Thai soup is quickly becoming a favorite across the country. Our version includes enough chicken and noodles to make it a main course. If you like, turn up the heat with more cayenne.

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)

Direction
1.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.
2.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.
3.Meanwhile, in a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes. Drain.
4.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.
Notes Asian fish sauce is available at Asian markets and some supermarkets.
Suggested Pairing
The spices and the coconut milk will be best accompanied by a wine with a hint of sweetness. Try a Chenin Blanc from California or a demi-sec version of Vouvray (also made from the Chenin Blanc grape).

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