Asia: coconut lime noodle soup

Coconut lime soup1Dear weather, It’s June 29th and I can see that, since yesterday, you are feeling poorly. Why else would it be raining so much when it’s supposed to be summer? So I decided to take care of you and made you some soup. I hope you like it. If not, that’s OK, I’ll have it. Serves 2 Adapted from Rasa Malaysia

  • 475ml low sodium chicken broth
  • 2.5cm/1 inch piece ginger, cut into tiny chunks (or grated)
  • 200ml coconut milk
  • 200g/7 oz. chicken breast, thinly sliced (about 2 breasts)
  • 4 medium-sized shrimp, shelled and deveined
  • 1½ tbsp. fish sauce
  • 1 tsp light brown sugar or regular sugar
  • 2 Thai chilies, stems off
  • 3 tbsp. fresh lime juice (approx. 1½-2 limes)
  • 70g/2.5 oz. bean sprouts (optional)
  • 425g/15 oz. fresh rice noodles, or 100g dried rice noodles cooked according to package directions
  • A small bunch fresh coriander

Pour le broth in a saucepan, add the ginger and boil on high heat. Turn the heat to medium and simmer for 10 minutes. 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. Slowly stir in the fish sauce and sugar. Then add the Thai chilies, lime juice, bean sprouts and a handful fresh coriander leaves. Stir in the rice noodles and serve immediately. Garnish the noodles with the remaining fresh coriander leaves. Note: I’m not too good with spicy food, so I omitted the chilies. It was still very nice. Enjoy!

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