This recipe, from Martha’s March 2012 Everyday Food, is so easy and so lovely. I can’t find it on Martha’s site yet (?!!), so I’m typing it up. The ingredients
came together quickly, and the taste has the Thai sweet, salty, and sour combo. Really, really good. I served this soup with little chicken sandwiches with cucumber, sriracha sauce, hoisin sauce, and shredded green onions. Kind-of a mix of cuisines, but a fun dinner. And, if it matters for you, this soup is gluten-free.
Coconut-Lime Chicken Noodle Soup
6 oz. dried flat rice noodles
3 1/2 c. chicken broth
2-inch piece peeled fresh ginger, cut into 1/4″ rounds
1 can (13.5 oz.) unsweetened coconut milk
3/4 lb. boneless, skinless chicken breast, thinly sliced
6 T. lime juice (about 3 limes)
3 T. fish sauce
2 t. light brown sugar
1 jalapeno, thinly sliced
3/4 c. packed fresh cilantro leaves
1. Soak rice noodles according to package instructions. Drain.
2. In a large pot, bring broth and ginger to a boil over high heat. Reduce heat to medium, cover, and simmer 10 minutes.
3. Add coconut milk to broth and return to a simmer. Add chicken and simmer until chicken is cooked through, about 3 minutes. Stir in lime juice, fish sauce, brown sugar, jalapeno, and 1/2 c. cilantro; cook one minute. Stir in noodles and serve immediately, topped with 1/4 c. remaining cilantro.