Thai Chicken and Coconut Soup With Noodles

• 1 12 tablespoons cooking oil
• 1 small onion, chopped
• 4 garlic cloves, minced
• 12 teaspoon curry powder
• 14 teaspoon fresh ground black pepper
• 1 quart canned low sodium chicken broth or 1 quart homemade stock
• 2 cups canned unsweetened coconut milk
• 5 teaspoons asian fish sauce (nam pla or nuoc mam) or 5 teaspoons soy sauce
• 1 34 teaspoons salt
• 14 teaspoon lime zest (optional)
• 12 lb egg fettuccine or 12 lb any other pastas
• 1 cup chopped carrot
• 1 lb boneless skinless chicken breast (about 3)
• 2 tablespoons lime juice
• 2 tablespoons chopped cilantro (optional)

1. In a large pot, heat the cooking oil over moderately low heat.
2. Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes.
3. Add the garlic, curry powder and black pepper; cook, stirring, for 30 seconds.
4. Add the broth, coconut milk, fish sauce, carrots, salt and lime zest.
5. Bring to a simmer, stirring occasionally.
6. Reduce the heat and simmer, partially covered, for 10 minutes.
7. Meanwhile, in a large pot of boiling, salted water, cook the pasta until just done, about 12 minutes.
8. Drain.
9. Add the chicken to the soup and simmer until just done, about 1 1/2 minutes.
10. Remove the pot from the heat and stir in the pasta, lime juice and cilantro, if using.
11. Serve the soup in bowls with a fork and spoon.

cooking oil, onion, garlic, curry powder, ground black pepper, chicken broth, milk, fish sauce, salt, lime zest, egg, carrot, chicken, lime juice, cilantro

Taken from www.food.com/recipe/thai-chicken-and-coconut-soup-with-noodles-342375 (may not work)