Busters Recipes

Thai Coconut Soup With Bean-Threaded Noodles

4 ounces bean-thread noodles (also called saifun, cellophane, or glass
noodles)
1 can (14 ounces) light unsweetened coconut milk (not cream of coconut),
well-stirred
2 garlic cloves, crushed with garlic press
1 tablespoon minced, peeled fresh ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper (cayenne)
12 ounces skinless, boneless chicken breasts, thinly sliced, or 1 package
(1 pound) firm tofu, rinsed, drained, and cut into 1-inch chunks
2 cans (14 1/2 ounces each) low-sodium chicken broth or vegetable broth
2 green onions, thinly sliced
2 small carrots, cut into matchstick-thin strips
1/2 medium red pepper, cut into matchstick-thin strips
1 tablespoon Asian fish sauce (nuoc nam) see note
2 tablespoons fresh lime juice
1 cup loosely packed fresh cilantro leaves, chopped
1. In large saucepot, heat 3 quarts water to boiling over high heat; remove
saucepot from heat. Place noodles in water; soak 10 to 15 minutes, just
until transparent (do not oversoak).
2. Meanwhile, in 5-quart Dutch oven, heat 1/2 cup coconut milk to boiling
over medium heat. Add garlic, ginger, coriander, cumin, and ground red
pepper, and cook 1 minute, stirring. Increase heat to medium-high; add
chicken and cook just until it loses its pink color throughout, stirring
constantly. (If using tofu, add with remaining coconut milk in step 3.)
3. Drain noodles; rinse with cold running water and drain again. With
kitchen shears, cut noodles into shorter lengths.
4. To mixture in Dutch oven, add broth, green onions, carrots, red peppers,
fish sauce, noodles, 1 cup water, remaining coconut milk, and tofu if using;
heat just to simmering over medium-high heat, stirring occasionally. Stir in
lime juice and cilantro just before serving.

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