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Coconut-Lime Noodles with Chicken and Shrimp
This soup is a real delight. A light, fresh taste from the lime and herbs, just the right amount of zing from the chilies, and all tied together with creamy...
Servings
8
8
Cuisine Type
- american
Day Part
- dinner
Main Ingredient
- Seafood
- Pasta
- Poultry
- Mushrooms
- Dairy
This soup is a real delight. A light, fresh taste from the lime and herbs, just the right amount of zing from the chilies, and all tied together with creamy coconut milk. So good!
Ingredients
3 cups chicken broth
1 cup water
2, 14-oz. cans unsweetened coconut milk
4 tbsp. curry powder
1 tsp. black peppercorns
4 jalapeño chilies, seeded and minced
1 whole chicken breast with skin and bones (about 1 lb.)
1⁄2 lb. dried rice noodles
2 lb. wood ear mushrooms
6 tbsp. freshly squeezed lime juice
6 tbsp. Asian fish sauce
2 lb. shrimp, shelled and deveined
1⁄2 cup fresh chopped mixture of cilantro, basil, and mint, for garnish
1⁄2 cup fried shallots, for garnish
Steps
In a heavy saucepan, bring chicken broth, water, coconut milk, curry powder, peppercorns, and chilies to simmer over medium heat.
Add chicken and poach at a bare simmer for 20 min. or until cooked through. Transfer chicken to a bowl and let cool, keeping the soup warm.
Soak noodles in warm water for 5 min. Drain and cook in salted boiling water, cook for 5 min. Drain noodles, rinse well.
Discard skin and bones from chicken and shred meat, stirring it back into the soup. Add mushrooms, lime juice, fish sauce and return soup to a boil. Add shrimp and cook for five more min.
To serve, divide noodles among eight bowls and ladle soup over them. Sprinkle with fresh chopped herbs, fried shallots and serve.
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Oct 18, 2024
