By Victoria Hart Glavin of Tiny New York Kitchen
Chicken noodle soup is the ultimate comfort food. This Thai classic, featuring ginger, coconut milk and lime, is a quick and delicious twist on the classic.
1 Package Rice Noodles (8.8 Ounces)
12 Ounces Skinless & Boneless Chicken Breasts
1 1/2 Inch Piece Fresh Ginger
2 Tablespoons Sunflower Oil
16 Ounces Frozen Stir-Fry Asian Vegetables
3 1/2 Cups Chicken Stock
13.5 Ounces Coconut Milk
1/4 Cup Fish Sauce
1/2 Cup Chopped Fresh Cilantro
1/2 Teaspoon Kosher Salt
Cook the noodles according to the package instructions. Cut chicken into pieces. Juice 1 lime and cut the other into quarters. Peel ginger and chop into fine pieces.
In large-size saucepan heat oil over a medium-high heat. Add chicken and sauté 2 minutes. Add ginger and cook 2 minutes more. Add vegetables and cook 2 minutes. Add chicken stock and coconut milk. Bring to a boil. Reduce heat and simmer 5 minutes. Add noodles, lime juice, fish sauce, and kosher salt. Ladle soup into individual bowls. Sprinkle with cilantro and serve with lime wedges. Serves 4
Prep Time: 15 Minutes
Cook Time: 11 Minutes
Total Time: 26 Minutes
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.
“Work With What You Got!”