Ingredients:
2 tablespoons coconut oil (or olive oil)
4 cloves garlic, minced
2 tablespoons finely grated ginger
4 carrots, thinly sliced into disks
1 1/2 lbs skinless boneless chicken thighs
sea salt to taste
4 cups chicken stock
1 14 oz can coconut milk
juice of 1 to 4 limes *see note
1 1/2 tablespoons fish sauce
1 1/2 tablespoons sriracha
1/2 cup sliced scallions
1/2 cup torn cilantro leaves
6 oz package of rice noodles, softened or cooked according to package
Directions:
Preheat oil over high heat in a large heavy bottom stockpot. Add garlic & ginger and cook, stirring
often, for 1 minute. Add carrots and cook for 1 minute more. Add chicken thighs and cook for about 3
or 4 minutes. Add chicken stock & salt bring to simmer. Cover and simmer for 15 minutes. Remove
chicken thighs with a slotted spoon and set aside to cool for 5 minutes or until cool enough to handle.
Skim any foam off of the stock. Slice or shred chicken into bite sized pieces. Add the chicken pieces
back to the stock along with coconut milk, lime juice, fish sauce, & sriracha. Taste and adjust
seasoning if necessary. Bring just back to a simmer, remove from heat, add scallions and cilantro.
Ladle into bowls, serve with a generous handful of rice noodles.
*cooks note: I am crazy for citrus so when I developed this recipe I used the juice of 4 limes. I was
thrilled with the flavor and posted the recipe the way I liked it.
Over time, a few readers expressed that it was too much for them and they’d prefer it with less lime if
they made it again. I’d suggest you that start with the juice of one lime and give it a taste before
deciding if you’d enjoy more.