Asian Chicken Noodle Soup

  • Yield: 8 servings


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


  1. 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