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Source: Food and Wine Quick from Scratch

Thai Chicken and Coconut Soup with Noodles
With its seductive flavors of coconut, lime, ginger, and cilantro, this Thai soup is quickly becoming a favorite across the country. Our version includes enough chicken and noodles to make it a main course. If you like, turn up the heat with more cayenne.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 47 minutes
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1 1/2 tablespoons cooking oil
1 small onion, chopped
4 garlic cloves, minced
1 1/2 teaspoons ground coriander
1/2 teaspoon ground ginger
1/4 teaspoon fresh ground black pepper
1/8 teaspoon cayenne pepper
1 quart canned low sodium chicken broth
2 cups unsweetened coconut milk
5 teaspoons Asian fish sauce, (or soy sauce)
1 3/4 teaspoons salt
2 3-inch-long strips lime zest
1/2 pound fettuccine
1 pound boneless skinless chicken breasts, (about 3), cut into 1/4-inch slices
2 tablespoons lime juice
3 tablespoons cilantro, chopped (optional)

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. Add the garlic, coriander, ginger, black pepper, and cayenne; cook, stirring, for 30 seconds.

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

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

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 fettuccine, lime juice, and cilantro, if using. Serve the soup in bowls with a fork and spoon.

Wine Recommendation: The spices and the coconut milk will be best accompanied by a wine with a hint of sweetness. Try a chenin blanc from California or a demi-sec version of Vouvray (also made from the chenin blanc grape).

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