Asian Chicken Noodle Soup
2 lbs boneless, skinless chicken breasts cut in 1/4-inch slices
2 Tbs canola oil
2 small onions, minced
4 cloves garlic, minced
2 stalks lemon grass, cut in 1-inch pieces
1 Tbs Thai red curry paste
1 Tbs freshly grated ginger
2 limes, zest grated, juice reserved
2 quarts chicken stock
2 13-oz cans unsweetened coconut milk
3 cups shiitake mushrooms, cut in strips
1 8-oz package linguine, cooked, drained
4 Tbs Asian fish sauce
6 scallions, sliced diagonally
1/2 cup minced cilantro
In large stockpot, place oil over medium heat.
Add onion and garlic and saute 5 minutes.
Add lemon grass, curry paste, ginger and lime zest; cook 3 minutes more.
Stir in chicken stock and bring to a boil. Reduce heat and simmer 15 minutes.
Add coconut milk, chicken, mushrooms and pasta. Cook about 10 minutes until chicken is done and pasta is heated through.
Remove from heat and stir in reserved lime juice and fish sauce. Garnish with scallions and cilantro.
Source: National Chicken Council