Asian Chicken Noodle Soup
Recipe by National Chicken Council
Ingredients
- 2pounds boneless, skinless chicken breasts cut in 1/4-inch slices
- 2tablespoons canola oil
- 2small onions, minced
- 4cloves cloves garlic, minced
- 2stalks lemon grass, cut in 1-inch pieces
- 1tablespoon Thai red curry paste
- 1tablespoon freshly grated ginger
- 2-- limes, zest grated, juice reserved
- 2quarts chicken stock
- 2cans (13 oz. each) unsweetened coconut milk
- 3cups shiitake mushrooms, cut in strips
- 1package (8 oz.) linguine, cooked, drained
- 4tablespoons Asian Fish Sauce
- 6-- scallions, sliced diagonally
- 1/2cup cilantro
Instructions
-
In large stockpot, place oil over medium heat. Add onion and garlic and saute 5 minutes. Add lemon grass, curry paste, ginger and lime zest; cook 3 minutes more. Stir in chicken stock and bring to a boil. Reduce heat and simmer 15 minutes. Add coconut milk, chicken, mushrooms and pasta. Cook about 10 minutes until chicken is done and pasta is heated through. Remove from heat and stir in reserved lime juice and fish sauce. Garnish with scallions and cilantro
