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Recipe for Asian noodle and vegetable soup

04school - Karoline Boehm Goodnick's recipe for Asian noodle soup (Karoline Boehm Goodnick)

Karoline Boehm Goodnick for The Boston Globe

Serves 6

Subtle and slightly sweet, this simple soup is a good introduction for kids to Thai food. To make a vegetarian version, substitute vegetable broth for chicken, and omit the chicken; in that case, you might want to add tofu.

4cups water
8ounces rice noodles
1tablespoon canola oil
1piece (1 inch) fresh
ginger, finely chopped
1clove garlic, finely chopped
3scallions, thinly sliced
6cups chicken stock
1can (14 ounces)
coconut milk
2tablespoons soy sauce
Salt and pepper, to taste
2carrots, thinly sliced on an angle
¾pound skinless,
boneless chicken breast, thinly sliced
1cup fresh snow peas, cut in 1-inch pieces
1cup bean sprouts
1cup fresh or frozen corn kernels
Juice of 1 lime

1. In a large pot, bring the
water to a boil. Add the
noodles and remove from the heat. Let stand for 10 minutes. Drain and rinse with cold
water.

Continue reading below

2. In the pot, heat the oil over medium-high heat. Add the ginger, garlic, and scallions. Cook, stirring, for 1 minute.

3. Add the chicken stock,
coconut milk, soy sauce, salt, and pepper. Bring to a boil and lower the heat. Add the carrots and chicken. Simmer for 5 minutes.

4. Add the snow peas, sprouts, corn, and noodles. Continue cooking for 2 minutes or until the noodles are hot and the snow peas and corn are cooked but still have some bite.
Season with lime juice. Taste for seasoning and add more salt and pepper, if you like.
Karoline Boehm Goodnick

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