|1 medium yellow onion||1 pound chicken breast|
|2 cloves garlic||1 quart chicken broth|
|one 3-inch piece fresh ginger, peeled and thinly sliced||1 pound pad-Thai rice noodles|
|2 tablespoons vegetable oil||one 13-ounce can coconut milk|
|pound snow peas||4 limes, juiced|
|one 8-ounce can baby corn||Salt, to taste|
|1 bunch scallions||1 cup fresh cilantro leaves|
Dice the onion, mince the garlic and finely chop the ginger. Set aside.
Chop snow peas, baby corn and scallions into ½-inch pieces and set aside.
Cut chicken into 1-inch cubes and set aside.
In a large stockpot, heat the vegetable oil over medium-low heat. Add onion and saute until translucent (about 3 to 5 minutes), stirring occasionally. Add garlic and ginger and continue to cook for 5 additional minutes.
Raise heat to medium-high temperature and add chicken and cook, stirring occasionally, for 8 minutes, or until chicken is cooked through. Add snow peas and baby corn and stir.
Pour chicken broth into pot and bring to a boil.
Add noodles and boil for 3 minutes. Lower to medium-low heat, cover, and allow to simmer for 10 minutes.
While soup is cooking, rinse and roughly chop the cilantro leaves.
Uncover and stir in cilantro leaves, scallions, coconut milk, limejuice, and salt. Simmer for 5 minutes. Adjust seasonings to taste and serve.
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