Thai Coconut Chicken Noodle Soup

The Crazy Cooking Challenge has been around for a few months now and I am guessing that many of you have seen the above badge proudly appearing on a number of blogs.  We are a group of cooks who all cook a version of the same recipe which must be found an another blogger's site.

I love looking at old and new blogs, searching for a recipe that I am pretty sure, we are going to love.  This month, chicken noodle soup is the choice of recipe.  This is the perfect weather for a nice warming soup and let's face it, chicken noodle soup is the ultimate of comfort food.

I am particularly excited about the recipe, I chose, because it is from one of my first blogger friends, Reeni from Cinnamon Girl Recipes.  I was a brand new blogger and I have no idea how Reeni found me.  All I know is, there she was, leaving a comment on my blog.  She stuck around and became an "Official Helper" to me.  Remember your first days and how little you knew.  That was me, floundering with tons of questions and there was Reeni and one other delightful blogger, Jeri from Simply Sweet Home, answering them, no matter how insignificant, they may have been.  Thanks to these two women, I got started with Chaya's Comfy Cook, a gluten-free blog.

I am thankful that Reeni and I are still friends and that I get the opportunity to visit one of the most stunning blogs with fabulous (and I mean this) recipes.  Go and see for yourself.  Reeni has changed her blog since I first started blogging and each change makes it a more meaningful and entertaining place to visit.

That is what I was doing, one day, visiting.  I was not looking for my soup recipe.  I was there to see what Reeni was up to and what recipe, I would print up.  The recipe certainly had my name on it and yes, I made it and love it.

Thai Coconut Chicken Noodle Soup (adapted from  Cinnamon Girl Recipes)

Ingredients

• 1 (14 ounce) cans coconut milk
• 1/2 chicken 
• 2 cups vegetable broth
• 2 carrots, shredded
• 2 tablespoons fresh ginger, minced or grated
• 1/2 cup fresh parsley, chopped
• 6 green onions, snipped with kitchen shears
• 2-3 tablespoons of soy sauce
• zest and juice of 2 limes
• 8 ounces rice noodles 

Instructions

1. To a large soup or stock pot add enough coconut milk to generously cover the bottom of the pot; add chicken and cook on medium heat 4-5 minutes. Add the remaining coconut milk, broth, carrots, ginger, parsley, green onions, soy sauce and lime zest and half the juice. Season with a couple dashes of salt. Bring to a simmer and cook 30 minutes.
2. Meanwhile cook rice noodles according to package direction. Stir in remaining lime juice and taste. Add more salt or soy sauce if needed.
3. For serving add some of the cooked noodles to a bowl and ladle soup over top.

Reeni has some suggestions on her blog so go on over and see what else, you can do with this delicious soup.