COCONUT-LIME SOUP WITH CHICKEN AND RICE NOODLES
This soup has everything you could wish for in a family-friendly dinner recipe-it's tasty, has vegetables, is easy to make, and it's quick to prepare (only 40 minutes, start to finish).
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Combine all ingredients except noodles in a large pot. Bring to a simmer over medium-high heat and simmer until chicken is cooked through, about 12 minutes. Transfer chicken to a plate; when cool enough to handle, shred meat from bones and discard bones. Add meat to soup.
- Cook noodles according to package directions, then add to soup. Add more fish sauce, if desired, and serve with lime halves for squeezing.
THAI COCONUT RICE NOODLES WITH CHICKEN
If you like Pad Thai you will love this. If you love Thai curries, you will love this even more. It's not really that spicy, so add chopped Thai chiles if you like it more hot. It makes a ton, so invite a few of your friends over and have a martial arts film fest. Everybody will be so happy.
Provided by PalatablePastime
Categories Chicken Breast
Time 40m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Heat water for noodles and cook pasta 6-8 minutes (stir-fryable) or according to package directions.
- Drain noodles, rinse under cool water and allow to drain; cut into smaller pieces if desired.
- Meanwhile, toast coconut if necessary.
- Using a whisk, mix together ingredients for sauce: coconut milk, peanut butter, soy sauce, fish sauce, garlic, curry powder, brown sugar, and cayenne pepper.
- Heat oil in large pan until almost smoking.
- Add chicken and stir-fry until almost done and nicely browned.
- Add bell pepper and cook 1-2 minutes.
- Add mushrooms and cook until they are tender.
- Add chopped scallions, basil, and the juice of the lime and cook briefly.
- Stir in sauce mixture and allow to heat.
- Add cooked noodles and chopped cilantro and toss until thoroughly coated.
- Allow to heat through then remove from heat.
- Serve garnished with toasted coconut, chopped cashews, and minced chiles.
Nutrition Facts : Calories 419.3, Fat 12.9, SaturatedFat 4.9, Cholesterol 36.3, Sodium 537, Carbohydrate 58.5, Fiber 3.8, Sugar 4.9, Protein 17.6
STIR-FRIED COCONUT NOODLES
Coconut milk brings distinctive flavor and creamy heft to these rice noodles, which are stir-fried with pork or chicken, bell pepper and eggplant. Be generous when you're seasoning the dish with nam pla (fish sauce), which adds umami and some welcome funk. No nam pla? Use soy sauce instead.
Provided by Mark Bittman
Categories dinner, easy, main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- If using rice noodles, soak them in very hot water to cover until ready to add to stir-fry in Step 4. If using linguine, bring a large pot of water to a boil, salt it, and cook pasta until it is nearly but not quite done. Drain, and rinse in cold water.
- Meanwhile, place 1 tablespoon of the oil in a large skillet or wok; turn heat to high. A minute later, add meat, and cook, stirring occasionally, until browned, about 5 minutes. Remove with slotted spoon; set aside.
- Add another tablespoon of the oil to skillet, followed by bell pepper and eggplant. Cook over medium-high heat, stirring occasionally, until both are browned and tender, about 10 minutes. Remove with slotted spoon; combine with meat.
- Add remaining tablespoon of oil, followed immediately by the garlic and about 30 seconds later, the coconut milk. Cook over medium-high heat, stirring and scraping with a wooden spoon, for about a minute. Add drained noodles along with meat and vegetables, and cook until noodles absorb most of the coconut milk, about 3 minutes.
- Season with nam pla to taste, then add plenty of black pepper. Garnish with cilantro, and serve.
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