CHICKEN AND LIME NOODLES
Lime and coconut jazz up this chicken noodle soup. Enjoy for dinner one night, then lunch the next day too.
1 tbs vegetable oil
2 small red Thai chilies, chopped
2-inch fresh ginger, peeled and grated
8 small or 4 large limes (about 2/3 cup juice)
3 tbs fish sauce
2 cups chicken broth
1 can (14 oz.) unsweetened coconut milk
2 8 oz. packages precooked chicken, bite-sized
5 leaves culantro (about 1/4 cup chopped)
1 8 oz. box pad Thai noodles
2 limes for garnish
Yield: 8 servings
Prep time: 15 minutes, plus 23 minutes of cooking
1. In a large pot over medium-high heat, add the vegetable oil. Heat for 2 minutes, then add the chilies, ginger, lime juice and fish sauce. Sauté for 3 minutes.