Coconut and Cilantro Soup Recipe
Ingredients
| Vegetable oil | 2 Tablespoon | |
| Chicken or turkey - 1 to 1/4 pounds, ground | ||
| Garlic | 2 Clove (5gm), minced | |
| Ginger - 1 quarter-size slice fresh, minced | ||
| Water | 2 Cup (16 tbs) | |
| Chicken or vegetable broth - 4 cups | ||
| Salt | 1 To taste | |
| Vermicelli, capellini, or very fine egg noodles - 1/4 pound, broken into 2-inch lengths | ||
| Limes | 2 | |
| Scallions | 2 | |
| Cilantro leaves | 1/2 Cup (16 tbs) | |
| Unsweetened coconut milk - 7 to 8 ounces | ||
| Red pepper flakes | 1/2 Teaspoon, dried | |
Directions
MAKING
1) In a medium-size saucepan, saute the chicken over a medium heat, stirring constantly for 3 minutes, until the chicken is crumbled and partially cooked.
2) Stir in the garlic and ginger, cook for about 1 minute, until the chicken is almost dry.
3) Stir in the water and broth and bring to a boil.
4) Stir in 1 teaspoon salt and vermicelli, cook covered over a medium-low heat for about 5 minutes until the noodles are tender.
5) Turn off the heat, stir in the lime juice and coconut milk, and season with salt and red pepper flakes to taste .
SERVING
6) Ladle the soup into deep soup bowls, sprinkle with the scallions and cilantro and serve immediately.
1) In a medium-size saucepan, saute the chicken over a medium heat, stirring constantly for 3 minutes, until the chicken is crumbled and partially cooked.
2) Stir in the garlic and ginger, cook for about 1 minute, until the chicken is almost dry.
3) Stir in the water and broth and bring to a boil.
4) Stir in 1 teaspoon salt and vermicelli, cook covered over a medium-low heat for about 5 minutes until the noodles are tender.
5) Turn off the heat, stir in the lime juice and coconut milk, and season with salt and red pepper flakes to taste .
SERVING
6) Ladle the soup into deep soup bowls, sprinkle with the scallions and cilantro and serve immediately.
Chef
