Cocnut Seafood noodle soup
  • 32 ounces low sodium chicken broth
  • 2 inches piece ginger, cut into 1/4 inch thick
  • 1 can 13.5 ounces coconut milk
  • fresh lemongrass
  • 1 pound boneless, skinless chicken breast, thinly sliced
  • 8 medium-sized shrimp, shelled and deveined
  • 3 tablespoons fish sauce or salt to taste
  • 2 teaspoons light brown sugar or regular sugar
  • 4 Thai chilies, stems off
  • 6 tablespoons fresh lime juice, (approximately 3-4 limes)
  • 2 cups bean sprouts (optional)
  • 3/4 pound fresh thick rice noodle
  • 3/4 cup packed fresh cilantro leaves
  1. Prepare the chicken broth in a large pot. Add in the ginger and lemongrass (4inch piece) and boil the chicken broth on high heat. Turn the heat to medium and simmer for 10 minutes.
  2. Add the coconut milk and return to simmer. Transfer the sliced chicken and shrimps into the chicken broth and let it cook through, approximately 3 minutes.
  3. Slowly stir in the fish sauce and sugar. Then add the Thai chilies, lime juice, bean sprouts and 1/2 cup fresh cilantro leaves. Stir in the fresh rice noodle and serve immediately.
  4. Garnish the noodle with the remaining 1/4 cup of fresh cilantro leaves.