A delightful and aromatic Thai-inspired soup featuring tender chicken, creamy coconut milk, and vibrant herbs.
Chop the onion, garlic, and ginger finely.
Use a sharp knife to make chopping easier and more precise.
Heat a large pot over medium heat and add a drizzle of oil.
Ensure the pot is hot before adding the oil to prevent sticking.
Sauté the chopped onion, garlic, and ginger until fragrant and softened.
Stir frequently to avoid burning the garlic.
Add the black pepper and cayenne, stirring to combine.
Adjust the amount of cayenne to your preferred spice level.
Pour in the coconut milk and soy sauce, and bring to a gentle boil.
Stir occasionally to prevent the coconut milk from separating.
Reduce the heat to a simmer and add the rice noodles.
Break the noodles in half if they are too long to fit in the pot.
Add the chicken pieces and cook until they are fully cooked through.
Cut the chicken into bite-sized pieces for quicker cooking.
Squeeze in the juice of the lime and stir in the chopped cilantro.
Add the lime juice and cilantro right before serving to preserve their fresh flavors.
Serve the soup hot, garnished with extra cilantro if desired.
Pair with a slice of crusty bread or steamed rice for a complete meal.
