Thai Coconut Chicken Noodle Soup - chicken broth infused with spicy ginger, coconut milk, kaffir lime leaves, and red curry paste and paired with soba noodles. Kaffir lime leaves and dried (or fresh) galangal can be found at Asian supermarkets and some Whole Foods locations.
2quartslow-sodium chicken broth
4ouncesdried soba noodles
2inchchunk fresh gingerpeeled and roughly chopped
5fresh kaffir lime leavestorn
2teaspoonsdried galangal root
1½teaspoonsThai red curry paste
⅛teaspoonground cayenne pepper
1⅓cups (320 mL)light canned coconut milk
1(8 oz)large boneless chicken breastcut into ½-inch pieces
fresh lime wedges
cilantro leavesfor garnish
Add chicken stock to large soup pot, bring to a boil and reduce by half. Meanwhile, bring a separate large pot of water to a boil. Season generously with salt. Add the soba noodles and cook until al dente (just firm to bite). Drain and rinse noodles under cold water. Allow to drain and set aside in a bowl.
Add the ginger, kaffir lime leaves, and galangal to the reduced broth and reduce heat to very low simmer. Simmer broth for 15 minutes then strain broth into another large soup pot (or alternatively, combine these ingredients in a cheesecloth sachet and tie). Return strained broth to heat and season to taste.
Whisk in the red curry paste, fish sauce, cayenne pepper, and coconut milk. Place over low heat (not simmering, but very hot) and add the chicken, stirring occasionally, until it is almost cooked. Add the cooked soba noodles and cook just until the chicken is tender.
Stir in the juice of half a lime. Serve soup piping hot, garnished with cilantro, along with lime wedges for squeezing.
Tips for Success:
Kaffir lime leaves and dried (or fresh) galangal can be found at Asian supermarkets and some Whole Foods locations.