Do you guys ever flip through "Everyday Food"?? It's an excellent little recipe magazine, that I used to have a subscription to, but just buy it occasionally now - but I miss it! It's full of quick, delicious recipes.
As I was flipping through the newest one, I come to a page with the big letters "GLUTEN FREE"
along the top and knew I'd make this first.... There are about 5 or 6 other recipes I plan on making soon.
Can I just tell you - it was DELICIOUS. So so good. Husband kept telling me how great it was, and how we should tell people about this recipe - and that we should bring it to Easter (haha)... He's a fan. And so am I! And it was easy, which I love.
I thought the recipe would be online, but it's not - so I'll type it out here (and I made a few adjustments):
Coconut-Lime Chicken Noodle Soup
6 oz. dried flat rice noodles
3.5 cups low-sodium chicken broth (I used 4 cups)
2-inch piece peeled fresh ginger, cut into 1/4 inch thick rounds
1 can (13.5 oz) unsweetened coconut milk
3/4 pound boneless, skinless chicken breast, thinly sliced
6 TBSP lime juice (from 3 limes)
3 TBSP fish sauce
2 TSP light-brown sugar
1 jalpeño, thinly sliced
3/4 cup packed fresh cilantro --- I didn't add this because I don't love cilantro - so we added about 3/4 of a cup of broccoli that I lightly cooked and added in - great addition!
Soak rice noodles according to package, drain.
In a large pot, bring broth and ginger to a boil over high. Reduce heat, cover and simmer 10 minutes. (At this point I wish I removed the ginger because the big chunks were a little overwhelming later on, although, I love ginger, so if you do - keep them in).
Add coconut milk to broth and return to a simmer. Add chicken and simmer until chicken is cooked through. Stir in lime juice, fish sauce, brown sugar, jalpeño and 1/2 cilantro (or broccoli). Cook for a few minutes. Add in noodles, mix, and serve immediately. Garnish with remaining cilantro.