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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 coconut milk. So good!

At a glance
Main Ingredient
Pasta, Poultry, Seafood
Cuisine Type
American
Menu Part
Entrée
Serves
8
Yield: 8

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

Methods/Steps

1. In a heavy saucepan, bring chicken broth, water, coconut milk, curry powder, peppercorns, and chilies to simmer over medium heat.

2. 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.

3. Soak noodles in warm water for 5 min. Drain and cook in salted boiling water, cook for 5 min. Drain noodles, rinse well.

4. 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.

5. To serve, divide noodles among eight bowls and ladle soup over them. Sprinkle with fresh chopped herbs, fried shallots and serve.

Related Terms:

Pasta, Poultry, Seafood, American, Entrée

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