Inspired by Soups 70+ Nourishing Recipes by Hearst Books
4 ounces bean-thread noodles (rice vermicelli works too)
1 can coconut milk
2 garlic cloves, crushed
1/2 tsp coriander
1/2 tsp ground cumin
1/4 tsp cayenne pepper
3 chicken breasts/3-5 fillets of a white fish
4 cups chicken or veggie broth
2 green onions, thinly sliced
2 carrots, cut into thin strips
1/2 bell pepper, thinly sliced
1 Tbsp asian fish sauce (optional)
2 Tbsp lime juice
1 cup fresh cilantro, chopped
In large pot heat 3 liter water to boil, place noodles in water, soak until transparent 10 to 15 min.
Heat 1/2 cup coconut milk to boil over medium heat, add garlic, ginger, coriander, cumin and cayenne pepper, stirring for 1 minute. Increase heat to medium high. Add chicken/fish (or tofu) and cook, stirring constantly, just until chicken looses it's pink colour or until fish is cooked.
Drain noodles. Rinse with cold water.
Add broth, green onions, carrots, red bell pepper, fish sauce , 1 cup water, remaining coconut milk and the cooked noodles. Heat just to simmer over medium heat . Stir in lime juice and cilantro just before serving. Enjoy! (-: