| |
| Asian Chicken Noodle Soup |
| |
| 2 lbs |
|
boneless, skinless chicken breasts cut in 1/4-inch slices |
|
| 2 Tbs |
|
canola oil |
|
| 2 |
|
small onions, minced |
|
| 4 |
|
cloves garlic, minced |
|
| 2 |
|
stalks lemon grass, cut in 1-inch pieces |
|
| 1 Tbs |
|
Thai red curry paste |
|
| 1 Tbs |
|
freshly grated ginger |
|
| 2 |
|
limes, zest grated, juice reserved |
|
| 2 quarts |
|
chicken stock |
|
| 2 13-oz |
|
cans unsweetened coconut milk |
|
| 3 cups |
|
shiitake mushrooms, cut in strips |
|
| 1 8-oz |
|
package linguine, cooked, drained |
|
| 4 Tbs |
|
Asian fish sauce |
|
| 6 |
|
scallions, sliced diagonally |
|
| 1/2 cup |
|
minced cilantro |
|
|
|
|
| |
| 1 |
In large stockpot, place oil over medium heat. |
| 2 |
Add onion and garlic and saute 5 minutes. |
| 3 |
Add lemon grass, curry paste, ginger and lime zest; cook 3 minutes more. |
| 4 |
Stir in chicken stock and bring to a boil. Reduce heat and simmer 15 minutes. |
| 5 |
Add coconut milk, chicken, mushrooms and pasta. Cook about 10 minutes until chicken is done and pasta is heated through. |
| 6 |
Remove from heat and stir in reserved lime juice and fish sauce. Garnish with scallions and cilantro. |
|
| |
| Servings: 8 |
| |
| Recipe Type |
| Poultry, Soup |
| |
| Recipe Source |
|
|
|
|
