Thai Chicken and Coconut Soup

If you have assaulted your immune system by burning the candle at both ends and eating too much sugar during the holidays, this is the most pleasant cure for what ails you. All the onions, garlic, coconut milk, and spices really are great for boosting your immunity. The coconut doesn’t taste coco-nutty, but it does mellow the spicier ingredients. Even my child with the wimpiest taste buds licks his bowl clean. If you can find the fettuccine that is half spinach flavored, it makes a pretty presentation. Even though we love, love, love this, we don’t eat this amount in one or two meals. I usually freeze half without the noodles. Add them when reheating. 


THAI CHICKEN AND COCONUT SOUP WITH NOODLES    serves 16


1/4 C. olive oil   

3 small onion, chopped    

12 garlic cloves, minced (4 heaping Tbs.)    

4 1/2 tsp. ground coriander    

1 1/2 tsp. ground ginger

3/4 tsp. pepper

1/2 tsp. cayenne pepper

3 qt. chicken broth

6 C. unsweetened coconut milk (4 cans)

1/3 C. soy sauce

1 1/2 Tbs. salt

3-inch-long strips lime zest from one lime

 1 1/2 lb. fettuccine, broken in thirds, Or even better, use rice noodles if you can find them (try an Asian grocery store)

3 lb. boneless, skinless chicken breasts (about 9), cut into 1/4” slices

1/3 C. lime juice

1/2 C. chopped fresh cilantro 


In lg. (12 L pressure cooker) pot, sauté onion in oil 5 min. Add next 5 ingr., stir 30 sec. Add next 5 ingr. Reduce heat, add pasta and simmer partially covered 10 min. Add chicken, simmer 1 1/2 min. Remove from heat and stir in, lime juice and cilantro. Serve with a fork and a spoon.

(Freezes well if you add fettuccine after reheating.)

© Being Fruitful, 2012