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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.

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

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    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.

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    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