Name: Chicken & Vegetables With Creamy Coconut Noodles Recipe
Total time: 60 min
Yield: 4
Cuisine: Chinese

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Teach your kids about the power of aromatic compounds with this recipe: adding coconut milk to the broth not only adds subtle coconut flavor, but the fat in the liquid also helps the ginger, lemongrass and basil "Bloom, " Releasing even more tastiness. 

How to make Chicken & Vegetables With Creamy Coconut Noodles Recipe

Joy Howard

Crawler

Chinese

<p>Teach your kids about the power of aromatic compounds with this recipe: adding coconut milk to the broth not only adds subtle coconut flavor, but the fat in the liquid also helps the ginger, lemongrass and basil "Bloom, " Releasing even more tastiness. </p>

Wide Rice Noodles

Low sodium chicken broth

Light coconut milk

Fish sauce

Grated fresh ginger

Lemongrass,  halved lengthwise

Leaves fresh basil,  plus more for garnish

Boneless,  skinless chicken breast,  trimmed

Large red bell pepper,  thinly sliced

Baby spinach

Kosher salt

Fresh Cilantro

Cook noodles according to package directions. Drain and rinse with cold water. Set aside.

step 1

Meanwhile, combine broth, coconut milk, fish sauce, ginger, lemongrass and basil in a large saucepan.

step 2

Bring the broth mixture to a boil over high heat. Add chicken and reduce heat to maintain a simmer. Cook, turning occasionally, until an instant-read thermometer inserted into the thickest part registers 165 degrees f, about 12 minutes. Transfer the chicken to a clean cutting board.

step 3

Add bell pepper to the broth and simmer for 5 minutes. Remove from heat.

step 4

step 5

Slice the chicken. Divide the reserved noodles and chicken among 4 bowls, then ladle on the broth. Top with cilantro, crushed red pepper and more basil, if desired.

step 6

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