Thai Chicken Noodle Soup

Classic chicken soup gets a modern ethnic update with curry, coconut, lime and ginger.

Serves: 8

2 tablespoons vegetable oil

3 garlic cloves, minced

4 tablespoons curry powder

4 cups chicken broth

2 teaspoons Thai green curry paste

Two 14-ounce cans unsweetened coconut milk

1 cup water

3 tablespoons fresh ginger, chopped

Shredded meat from 3 - 4 pound roasted or poached chicken

1 cup shiitake mushrooms, sliced

6 tablespoons Thai fish sauce

6 tablespoons fresh lime juice

1/2 pound dried thin rice noodles (also called rice sticks)

1 cup fresh cilantro, chopped, for garnish

1. Heat vegetable oil in heavy saucepan. Add garlic and curry powder. Stir for one minute. Add broth, curry paste, coconut milk, water, ginger and bring to a boil.

2. Reduce heat and simmer for 5 minutes. Add shredded chicken, mushrooms, fish sauce and lime juice to the coconut-curry sauce. Season with salt and pepper.

3. Meanwhile, cook the noodles in salted boiling water for 5 minutes, drain them and rinse them with cool water in a colander.

4. Divide the noodles into bowls and ladle the soup over them. Top each dish generously with chopped cilantro.