Lately, I have been experimenting with coconut. That usually leads a cook into Asian and specifically Thai cooking. I have not eaten at a real Thai restaurant  yet. Looking forward to that but for now I have to be satisfied with my version. Probably I am far off the authentic style. LOL!!!! I found this soup in a Good Housekeeping Soup and Stew cookbook. Of course, I bumped up the spices and seasonings to suit my taste. Try it and see what you think.

• 4 ozs Asian style Noodles, could be glass noodles or stir fry type
• 1 can (14 ozs) Whole Milk of Coconut
• 2 Cloves Garlic, peeled and pressed
• 1 1/2 tablespoon fresh Ginger, grated
• 1 teaspoon ground Coriander
• 1 teaspoon ground Cumin
• 3/4 teaspoon ground Cayenne
• 1 pound skinless, boneless Chicken Breast or thigh and leg meat, thinly sliced
• 3 1/2 cups Chicken Broth, store bought or home made
• 2 Green Onions, thin sliced
• 2 small Carrots, peeled and cut into matchsticks (2″ x 1/4″)
• 1/2 Sweet Red pepper cut into matchsticks
• 2 tablespoons Asian Fish Sauce
• 1 cup Water
• Juice of 1 Lime
• 1 cup loose packed fresh Cilantro, chopped

In a 5 quart soup pot or Dutch Oven, heat 1/2 cup coconut milk to boiling over medium heat. Add garlic, ginger, coriander, cumin, cayenne and cook for one minute stirring constantly so not to burn. Turn to medium high and add chicken. Stir constantly until chicken  loses the pink color but do not brown the meat. Add noodles cut to 3 inch length pieces. Add broth, green onions, carrots, red peppers, fish sauce, water, and remaining coconut milk. Simmer on medium heat for 20 minutes. Stir in lime juice and cilantro just before serving. I served my soup with my homemade Buttermilk and Honey bread. I’ll post that recipe soon.