Coco-Noodle Doo Soup

Cricket Azima author of Everybody Eats Lunch

Coco-Noodle Doo Soup

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    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


    Prep: 20 min Total: 45 min
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    • 1

      Dice the onion, mince the garlic and finely chop the ginger. Set aside.

    • 2

      Chop snow peas, baby corn and scallions into ½-inch pieces and set aside.

    • 3

      Cut chicken into 1-inch cubes and set aside.

    • 4

      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.

    • 5

      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.

    • 6

      Pour chicken broth into pot and bring to a boil.

    • 7

      Add noodles and boil for 3 minutes. Lower to medium-low heat, cover, and allow to simmer for 10 minutes.

    • 8

      While soup is cooking, rinse and roughly chop the cilantro leaves.

    • 9

      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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