My Foodie Penpal outdid herself this month! She sent me this recipe and almost everything to make it… I’m not going to lie, normally this isn’t something I would make. I’m not a coconut fan, I’d never had coconut milk, and honestly I would be intimidated by the name. Sounds like something way too fancy for me to make! However, since I had everything and HATE figuring out what to do for dinner, I went for it. I am SO glad I did!!!
If you haven’t tried coconut milk, it’s really good! Even though I don’t really like coconut… Cheryl has officially made me believe that if I get stuck on an island I could indeed deal with the coconut milk! Yay, I won’t starve! (I’m not a big seafood fan, LOL) Now I just have to figure out how to open them and remember! LOL.
Cheryl pointed out that this recipe is very versatile, so feel free to modify it! Also, I loved it so much that I ended up eating some of the leftovers for breakfast the next day. I tried it cold—> still AMAZING!!! So this soup really can be served hot OR cold!
Anyway, the recipe is courtesy of Miss Cheryl from Florida and her awesome July Foodie Penpal Box 2013. A HUGE thank you, Mrs. Cheryl, because the soup is amazing and one of my new favorites!!!
1/2 pkg dried flat rice noodles
3 1/2 cups GF chicken broth
1 1/2″ piece of ginger, sliced
1 (13oz) can coconut milk (full fat is better, but can use light)
2 chicken breasts, thinly sliced
6 Tbsp lime juice
3 Tbsp fish sauce
2 tsp brown sugar
1/2-1 jalapeno, thinly sliced OR 5-10 jarred jalapenos chopped
1/2 cup fresh cilantro leaves, coarsely chopped
Break noodles into thirds (a little bigger than bite size), then prepare
noodles according to package. Drain and set aside.
In a large pot, bring broth and ginger to a boil. Cover, reduce heat and
simmer for 10 minutes then add coconut milk and chicken.
Once chicken is completely cooked (about 5 minutes), add the remaining
ingredients and simmer another 10 mintues. Season to taste with salt if
Add noodles just before serving.