Spicy Coconut Chicken Noodle Soup
Source of Recipe
From "One-Hour Comfort" by America's Test Kitchen
"For times when you *really* crave a bowl of chicken noodle soup but don't want to take even the one hour that it requires, ladle up this spicy, warming 30-minute version, inspired by the flavors of Thai cuisine. This time, good-quality store-bought broth is enriched with the mellow creaminess of canned coconut milk, along with onion and carrot. An already cooked store-bought rotisserie chicken is key to making this soup so quickly—all you have to do is shred the meat and add it to the pot. Chili-garlic sauce adds complex heat and acidity, and lots of Thai basil balances the rich coconutty broth with pops of herbal freshness. Adding the noodles (rice vermicelli) directly to the simmering soup to cook lets them become infused with the lively flavors of the broth. A squeeze of lime adds a tangy finishing touch."
List of Ingredients
◦ 2 tablespoons vegetable oil
◦ 1 onion, halved and sliced thin
◦ 3 carrots, peeled and cut into 2-inch-long matchsticks
◦ 1 teaspoon table salt
◦ ½ teaspoon pepper
◦ 6 cups chicken broth
◦ 4 ounces rice vermicelli
◦ ¼ cup canned coconut milk
◦ 2 tablespoons chili-garlic sauce
◦ 1 (2 ½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
◦ 1 cup fresh Thai basil leaves
◦ Lime wedges
Heat oil in Dutch oven over medium-high heat until shimmering.
Add onion, carrots, salt, and pepper and cook until vegetables are just softened, about 4 minutes.
Add broth, noodles, coconut milk, and chili-garlic sauce and bring to boil. Reduce heat to medium-low and simmer until noodles are softened, about 3 minutes.
Stir in chicken and cook until chicken is heated through, about 5 minutes. Stir in basil leaves and serve with lime wedges.