Coconut Chicken Noodle Soup With Thai Flavors - cooking recipe

Ingredients

1 1/2 tablespoons cooking oil
1 small onion, chopped
4 garlic cloves, minced
1 tablespoon fresh ginger, minced
black pepper, to taste
1/8 teaspoon cayenne (or more, if you want it hotter)
4 cups low sodium chicken broth
2 cups canned unsweetened coconut milk
3 teaspoons soy sauce
2 teaspoons lime zest
1/2 lb shan dong dried noodles, medium size
4 chicken tenderloins, sliced
2 tablespoons lime juice
3 tablespoons chopped cilantro

Preparation

Saute onion, garlic, and ginger in oil over medium heat.
When onion is tender, add black pepper and cayenne, stirring to coat all.
Add broth, coconut milk, soy sauce, and lime zest and bring to a boil.
Reduce heat to a simmer.
Break noodles in half and add to the pot. Partially cover and let simmer for 10 minutes, stirring occasionally.
Add chicken and simmer until cooked through, about 2 minutes.
Stir in lime juice and cilantro just before serving.