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Chicken Noodle Soup With Coconut and Lime

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I made this for supper last night, following a Nigel Slater recipe from his book Real Cooking, and it was so delicious that I thought I'd share it with Nigella fans! I believe Nigel and Nigella are friends so it's quite appropriate... Although this is a soup, I have categorised it under 'main' because it's really creamy and filling. The list of ingredients is long but it's really easy, and if you love thai-style food like I do you'll probably have all the ingredients anyway. Serves 2, though this recipe is very easily halved to make a perfect solitary meal.

I made this for supper last night, following a Nigel Slater recipe from his book Real Cooking, and it was so delicious that I thought I'd share it with Nigella fans! I believe Nigel and Nigella are friends so it's quite appropriate... Although this is a soup, I have categorised it under 'main' because it's really creamy and filling. The list of ingredients is long but it's really easy, and if you love thai-style food like I do you'll probably have all the ingredients anyway. Serves 2, though this recipe is very easily halved to make a perfect solitary meal.

Ingredients

Serves: 2

Metric Cups
  • 2 chicken breasts (skinless and boneless)
  • 2 cloves garlic (crushed)
  • 1 tablespoon soy sauce
  • 1 tablespoon thai fish sauce (nam pla)
  • 1 lime juice
  • 2 pinches of turmeric
  • 2 sticks lemongrass (roughly chopped)
  • 1 lime (zest, grated)
  • 1 handful fresh coriander
  • 500 millilitres chicken stock
  • 2 handfuls egg noodles
  • 2 spring onions (thickly sliced)
  • walnut-sized piece of fresh root ginger (grated)
  • 2 small red chillies (seeded and chopped)
  • groundnut oil
  • 400 millilitres coconut milk
  • 2 chicken breasts (skinless and boneless)
  • 2 cloves garlic (crushed)
  • 1 tablespoon soy sauce
  • 1 tablespoon thai fish sauce (nam pla)
  • 1 lime juice
  • 2 pinches of turmeric
  • 2 sticks lemongrass (roughly chopped)
  • 1 lime (zest, grated)
  • 1 handful cilantro
  • 18 fluid ounce chicken broth
  • 2 handfuls egg noodles
  • 2 scallions (thickly sliced)
  • walnut-sized piece of fresh gingerroot (grated)
  • 2 small red chiles (seeded and chopped)
  • peanut oil
  • 14 fluid ounce coconut milk

Method

Chicken Noodle Soup With Coconut and Lime is a community recipe submitted by leiladukes and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Cut the chicken into thick slices and put it in a china, glass or stainless steel dish with the garlic, soy, fish sauce, lime juice and turmeric.
  • Set aside for about half an hour.
  • Very finely chop, or whiz in a blender, the lemongrass, lime zest and most of the coriander leaves to make a rough paste.
  • Put the chicken stock in a saucepan, add the lemon grass paste and bring to the boil.
  • Meanwhile fry the spring onions, ginger and chillies in a little oil in a shallow pan till they sizzle and colour.
  • Add the chicken and fry till nicely golden brown. Tip the chicken, any leftover marinade, coconut milk, and the noodles into the chicken stock and simmer.
  • Pour a little of the soupy liquid into the chicken pan to scrape up the goodness and tip back into the soup.
  • Cook until the noodles are tender and the chicken is cooked through-- this should only take a few minutes (although depending on which noodles you use, if the ones you choose take longer than 4-5 mins it might be an idea to cook them first separately in the chicken stock and then lifted out to be added at the last minute just to heat through, so that the chicken doesn't get tough by being overcooked).
  • Pour into a big bowl, sprinkle over remaining coriander leaves and eat immediately!
  • Cut the chicken into thick slices and put it in a china, glass or stainless steel dish with the garlic, soy, fish sauce, lime juice and turmeric.
  • Set aside for about half an hour.
  • Very finely chop, or whiz in a blender, the lemongrass, lime zest and most of the coriander leaves to make a rough paste.
  • Put the chicken broth in a saucepan, add the lemon grass paste and bring to the boil.
  • Meanwhile fry the scallions, ginger and chillies in a little oil in a shallow pan till they sizzle and colour.
  • Add the chicken and fry till nicely golden brown. Tip the chicken, any leftover marinade, coconut milk, and the noodles into the chicken broth and simmer.
  • Pour a little of the soupy liquid into the chicken pan to scrape up the goodness and tip back into the soup.
  • Cook until the noodles are tender and the chicken is cooked through-- this should only take a few minutes (although depending on which noodles you use, if the ones you choose take longer than 4-5 mins it might be an idea to cook them first separately in the chicken broth and then lifted out to be added at the last minute just to heat through, so that the chicken doesn't get tough by being overcooked).
  • Pour into a big bowl, sprinkle over remaining coriander leaves and eat immediately!
  • Tell us what you think