- 1-1/2 tbsp cooking oil
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1-1/2 tsp ground coriander
- 1/2 tsp ground ginger
- 1/4 tsp black pepper
- 1/8 tsp cayenne pepper
- 4 cups chicken broth
- 2 cups canned unsweetened coconut milk
- 5 tsp fish sauce or soy sauce
- 1 tsp salt
- 2 strips (3″ long) lime zest
- 8 ounces uncooked fettuccine noodles
- 1 lb boneless, skinless chicken breasts, cut into 1/4″ slices
- 2 tbsp lime juice
- 3 tbsp chopped cilantro
In a large sauce pan, heat the cooking oil over medium heat. Add onion and cook until translucent about 5 minutes, stirring occasionally. Add garlic, coriander, ginger, black pepper, and cayenne pepper. Cook, stirring occasionally, for 30 seconds. Add broth, coconut milk, fish sauce, salt, and lime zest. Bring to a boil, reduce heat, and simmer, partially covered, for 10 minutes.
Meanwhile, bring a large pot of water to a boil. Add fettuccine and cook until tender, about 12 minutes. Drain and rinse.
Add the chicken to the soup and simmer five minutes or until cooked through. Remove the pot from the heat. Stir in fettuccine, lime juice, and cilantro. Serve in bowls with a fork and spoon.
4 servings
—-
Adapted from Delish (https://www.delish.com/).