Ingredients
1½tbspcooking oil
1smallonion
4clovesgarlic
1½tspground coriander
½tspground ginger
¼tspfresh ground black pepper
tspcayenne
1qtlow sodium chicken broth,canned, or homemade stock
2cupscoconut milk,canned, unsweetened
5tspAsian fish sauce,(nam pla or nuoc mam) or soy sauce
1¾tspsalt
2striplime zest,(3 inch long)
½lbegg fettuccine
1lbchicken
2tbsplime juice
3tbspcilantro,chopped, optional
Preparation
In a large pot, heat the cooking oil over moderately low heat
Add the onion and cook for about 5 minutes, stirring occasionally, until it is translucent.
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. Drain.
Add the chicken to the soup and simmer for about 1 minute and 30 seconds until just done.
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.
