Charlene's Recipe

Asian chicken noodle soup

Category: soup

Serves 8

2 lb boneless, skinless chicken breast cut into 1/4 inch slices
2 Tbsp canola oil
2 small onions, minced
4 cloves garlic; minced
2 stalks lemon grass, cut into 1" pieces
1 Tbsp Thai red curry paste
1 Tbsp freshly grated ginger
2 limes, zest grated, juice reserved
2 qts chicken stock
2 (13 oz) cans unsweetened coconut milk
3 cups shiitake mushrooms, cut into strips
1(8 oz) pkg linguine, cooked and drained
4 Tbsp Asian Fish sauce
6 scallions, sliced diagonally
1/2 cup minced cilantro

In a 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 more minutes. 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. Remove from heat. Stir in lime juice and fish sauce. Garnish with scallions and cilantro.