Thai Coconut Chicken Noodle Soup
- 2 (14 ounce) cans coconut milk
- 3 boneless, skinless chicken breasts (about 1 +1/4 pounds), thinly sliced in 1 inch strips
- 2 cups chicken broth
- 1 + 1/2 cups frozen edamame (soybeans)
- 2 carrots, shredded
- 2 tablespoons fresh ginger, minced or grated
- 1/2 cup fresh cilantro, chopped
- 6 green onions, diced or snipped with kitchen shears
- 2 stalks of lemon grass, halved lengthwise, woody leaves removed, wacked a few times with a knife or meat mallet
- 2-3 tablespoons of fish sauce
- zest and juice of 2 limes
- 8 ounces rice noodles
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Carrots (2)
- Cilantro, fresh (1/2 cup)
- Edamame, frozen (1 1/2 cups)
- Ginger, fresh (2 tablespoons)
- Green onions (6)
- Lemon grass (2 stalks)
- Limes, zest and juice of (2)
- Meat
- Chicken breasts (about 1 +1/4 pounds), thinly sliced in 1 inch strips, boneless skinless (3)
- Canned Goods
Chicken broth (2 cups)- Coconut milk (2 (14 ounce) cans)
- Condiments
- Fish sauce (2 tablespoons)
- Pasta & Grains
- Rice noodles (8 ounces)
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Published December 16, 2011 (1 year ago).
3 people saved this recipe.
