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
- 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.
- 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.
- Adjust seasonings to taste. Add the rice noodles and continue to cook until soft. Serve hot.