Thai Chicken and Coconut Soup With Noodles

Ingredients

• 1 1/2 tablespoons cooking oil
• 1 small onion, chopped
• 4 garlic cloves, minced
• 1/2 teaspoon curry powder
• 1/4 teaspoon fresh ground black pepper
• 1 quart canned low sodium chicken broth or homemade stock
• 2 cups canned unsweetened coconut milk
• 5 teaspoons asian fish sauce (nam pla or nuoc mam) or soy sauce
• 1 3/4 teaspoons salt
• 1/4 teaspoon lime zest (optional)
• 1/2 lb egg fettuccine or any other pastas
• 1 cup chopped carrot
• 1 lb boneless skinless chicken breast (about 3)
• 2 tablespoons lime juice
• 2 tablespoons chopped cilantro (optional)

Directions

1. 1

   In a large pot, heat the cooking oil over moderately low heat. Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes.

2. 2

   Add the garlic, curry powder and black pepper; cook, stirring, for 30 seconds.

3. 3

   Add the broth, coconut milk, fish sauce, carrots, salt and lime zest. Bring to a simmer, stirring occasionally. Reduce the heat and simmer, partially covered, for 10 minutes.

4. 4

   Meanwhile, in a large pot of boiling, salted water, cook the pasta until just done, about 12 minutes. Drain.

5. 5

   Add the chicken to the soup and simmer until just done, about 1 1/2 minutes. Remove the pot from the heat and stir in the pasta, lime juice and cilantro, if using. Serve the soup in bowls with a fork and spoon.