Chicken Coconut Noodle Soup
Chicken Coconut Noodle Soup might be a good recipe to expand your soup collection. One portion of this dish contains about 48g of protein, 159g of fat, and a total of 1732 calories. This gluten free and dairy free recipe serves 6 and costs $6.44 per serving. It is brought to you by Leites Culinaria. 63 people were impressed by this recipe. A mixture of coconut milk, garbanzo bean flour, soy sauce, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes. It will be a hit at your Winter event. Overall, this recipe earns an awesome spoonacular score of 93%. If you like this recipe, take a look at these similar recipes: Thai Coconut Chicken Noodle Soup, Thai Coconut Chicken Noodle Soup, and Spicy Curry-Coconut Chicken Noodle Soup.
Servings: 6
Preparation duration: 60 minutes
Cooking duration: 20 minutes
Ingredients:
2 pounds boneless chicken thighs or breasts, cut into 1-inch cubes
7 cups chicken stock
1 cup cilantro sprigs
3 13 1/2-ounce cans coconut milk (5 cups)
Fish sauce
1/2 cup garbanzo bean flour, whisked into 1/2 cup warm water to make a smooth, runny paste
3 cloves garlic, chopped (1 tablespoon)
2-inch piece fresh ginger, peeled and grated (2 tablespoons)
2 green onions, white and green parts, chopped
2 teaspoons ground paprika
2 teaspoons ground turmeric
6 hard-boiled eggs, peeled and cut crosswise into 1/4-inch-thick slices
3 limes, quartered
4 tablespoons ground dried red chilies, pan-roasted until dark and fragrant
3 tablespoons soy sauce
1 large sweet onion, halved, cut into thin crescents, and soaked in water
1/4 cup vegetable oil
2 medium yellow onions, chopped (2 cups)
Equipment:
bowl
dutch oven
colander
pot
ladle
Cooking instruction summary:
Make the chicken noodle soup1. In a medium bowl, combine the fish sauce, soy sauce, garlic, ginger, and turmeric. Add the chicken and mix well with your hands (use gloves to prevent your nails from being stained ochre by the turmeric). Set aside.2. In a medium heavy-bottomed pot or Dutch oven, heat the oil over medium-high heat until it becomes runny and starts to shimmer. Stir in the onions and cook until soft and translucent, 3 to 4 minutes. Add the paprika and mix until the onions are well coated.3. Tumble in the chicken and raise the heat to medium-high. Stir and cook until the chicken is no longer pink, 4 to 5 minutes. Add the coconut milk and stock and bring to a gentle boil, stirring constantly to prevent the mixture from curdling. Reduce the heat to medium-low, cover, and simmer gently for 20 minutes to allow the flavors to meld.4. Stir in the garbanzo bean flour paste and return to a boil. Simmer over medium-low heat until the sauce is thick like heavy cream, 5 to 10 minutes. Adjust the consistency with more stock for a thinner gravy or more garbanzo bean flour for a thicker gravy. Taste and add more fish or soy sauce if necessary. Reduce the heat to very low and keep warm until ready to serve.Serve the chicken coconut soup5. Just before serving the soup, cook the noodles in a large pot of water according to package directions. Tip into a colander over the sink and rinse under cold running water. Drain and place in a bowl. Toss in a little oil to prevent sticking.6. Divide the noodles among individual soup bowls and ladle about 1 1/2 cups sauce over them. Garnish with eggs, chilies, onions, cilantro, limes, and fish sauce as desired.
Step by step:
1. Make the chicken noodle soup
2. In a medium bowl, combine the fish sauce, soy sauce, garlic, ginger, and turmeric.
3. Add the chicken and mix well with your hands (use gloves to prevent your nails from being stained ochre by the turmeric). Set aside.
4. In a medium heavy-bottomed pot or Dutch oven, heat the oil over medium-high heat until it becomes runny and starts to shimmer. Stir in the onions and cook until soft and translucent, 3 to 4 minutes.
5. Add the paprika and mix until the onions are well coated.
6. Tumble in the chicken and raise the heat to medium-high. Stir and cook until the chicken is no longer pink, 4 to 5 minutes.
7. Add the coconut milk and stock and bring to a gentle boil, stirring constantly to prevent the mixture from curdling. Reduce the heat to medium-low, cover, and simmer gently for 20 minutes to allow the flavors to meld.
8. Stir in the garbanzo bean flour paste and return to a boil. Simmer over medium-low heat until the sauce is thick like heavy cream, 5 to 10 minutes. Adjust the consistency with more stock for a thinner gravy or more garbanzo bean flour for a thicker gravy. Taste and add more fish or soy sauce if necessary. Reduce the heat to very low and keep warm until ready to serve.
9. Serve the chicken coconut soup
10. Just before serving the soup, cook the noodles in a large pot of water according to package directions. Tip into a colander over the sink and rinse under cold running water.
11. Drain and place in a bowl. Toss in a little oil to prevent sticking.
12. Divide the noodles among individual soup bowls and ladle about 1 1/2 cups sauce over them.
13. Garnish with eggs, chilies, onions, cilantro, limes, and fish sauce as desired.
Nutrition Information:
covered percent of daily need
