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.
|8||ounces rice noodles|
|1||tablespoon canola oil|
|1||piece (1 inch) fresh
ginger, finely chopped
|1||clove garlic, finely chopped|
|3||scallions, thinly sliced|
|6||cups chicken stock|
|1||can (14 ounces)
|2||tablespoons soy sauce|
|Salt and pepper, to taste|
|2||carrots, thinly sliced on an angle|
boneless chicken breast, thinly sliced
|1||cup fresh snow peas, cut in 1-inch pieces|
|1||cup bean sprouts|
|1||cup 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
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