Retains the comfort qualities of good ol’ Chicken Noodle Soup, but with the added suggestion of creamy, slightly exotic, coconutty flavor. The Habanero chili pepper adds a really nice jolt of heat that cuts through the rich coconutty creaminess. Serves 6

• 1 tablespoon vegetable oil
• 1 onion, finely chopped (about 1 cup)
• 1 teaspoon fresh ginger, grated
• 1 small habanero chili, thinly sliced (optional)
• 3 garlic cloves, minced
• 5-6 cups vegetable stock
• 2 x 15-oz. cans lite coconut milk
• 1 tablespoon Worcestershire sauce
• 4 teaspoons soy sauce
• 1-2 tablespoons lime juice
• 1-2 teaspoons sesame oil
• ½ lbs. uncooked chicken breasts, cut into thin strips OR (approx.) 2 cups leftover chicken chopped or shredded.
• 4-6 oz. rice noodles

 

1. In a large stock pot heat oil over medium-high and sauté onions until soft and translucent (3-4 minutes). Stir in fresh ginger, sliced chili (if using), and minced garlic. Cook for 1-2 minutes, until fragrant.
2. Pour in vegetable stock and coconut milk. Mix in Worcestershire sauce, soy sauce, lime juice, and sesame oil. Let soup come to a boil, add chicken mix well and then reduce to a simmer. Let simmer for 30-35 minutes.
3. Adjust seasonings to taste. Add the rice noodles and continue to cook until soft. Serve hot.