Lunch: Thai Chicken and Coconut Soup with Noodles

With its seductive flavors of coconut, lime, ginger and cilantro, this Thai soup is quickly becoming a favorite across the country. Our version includes enough chicken and noodles to make it a main course. If you like, turn up the heat with more cayenne.

Ingredients

1 1/2 tbsp. Cooking oil
1 small onion
4 cloves garlic
1 1/2 tsp. ground coriander
1/2 tsp. ground ginger
1/4 tsp. fresh-ground black pepper
.13 tsp. cayenne
1 qt. canned low-sodium chicken broth or homemade stock
2 c. canned unsweetened coconut milk
5 tsp. Asian fish sauce (nam pla or nuoc mam) or soy sauce
1 3/4 tsp. salt
2 strip (3-inch-long) lime zest
1/2 lb. egg fettuccine
1 lb. boneless
2 tbsp. lime juice
3 tbsp. Chopped cilantro (optional)

Instructions

In a large pot, heat the cooking oil over moderately low heat. Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes. Add the garlic, coriander, ginger, black pepper and cayenne; cook, stirring, for 30 seconds.
Add the broth, coconut milk, fish sauce, salt and lime zest. Bring to a simmer, stirring occasionally. Reduce the heat and simmer, partially covered, for 10 minutes.
Meanwhile, in a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes. Drain.
Add the chicken to the soup and simmer until just done, about 1 1/2 minutes. Remove the pot from the heat and stir in the fettuccine, lime juice and cilantro, if using. Serve the soup in bowls with a fork and spoon.
Notes: Asian fish sauce is available at Asian markets and some supermarkets
Wine Recommendation: The spices and the coconut milk will be best accompanied by a wine with a hint of sweetness. Try a chenin blanc from California or a demi-sec version of Vouvray (also made from the chenin blanc grape).

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