Yield: six servings

“My friends and I have hosted international dinners for the past 20 years. This chicken soup recipe was featured at our Thai dinner. We modified it with noodles and peanuts.”

ingredients.
3 to 4 tablespoons peanut oil
two garlic cloves, minced
meat and reserved stock from one small cooked roaster chicken.
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/4 teaspoon hot or regular chili powder
one (48 ounce) can chicken broth or three and three-quarter cups reserved chicken stock
1/3 cup creamed coconut, unsweetened (not coconut milk in a can).
2 tablespoons fresh lime juice (no substitutes).
2 tablespoons chunky peanut butter
1/2 cup finely chopped green onions
1 cup fine egg noodles, broken into pieces
1/2 cup finely ground peanuts.

Preparation instructions.
Heat the oil in a medium size stock pot and sauté the garlic until light golden. Add the chicken turmeric, coriander and chili powder. Stirfry for 3 to 4 min. Remove from the pot.
Pour the chicken broth into the pot and heat to a simmer. Stir the coconut into the hot stock. Return the chicken and spices to the stock pot. Add the lime juice, peanut butter, and green onions. Simmer on low heat for 15 min. Add the noodles. Cover and simmer until they are tender. Do not boil. Serve in bowls sprinkled with the ground peanuts.

Tips from our test kitchen: use a precut chicken to save time if you can’t find creamed coconut in the Asian section of your grocery store Linda 3 ounces unsweetened coconut with 1 to 2 teaspoons milk. Purée until the consistency is paste-like.