Chicken noodle soup with turmeric and coconut milk from Milk Street Noodles: Secrets to the World’s Best Noodles, from Fettuccine Alfredo to Pad Thai to Miso Ramen (page 73) by Christopher Kimball

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Notes about this recipe

  • NancyCucina on December 04, 2025

    This is a tasty soup. I made significant changes however. I reduced the chicken broth to 2 cups, water to 1 cup, reduced fish sauce to 1 tablespoon, used 2 lbs of chicken thighs, and kept the rest of the seasonings the same. I added some fresh veggies that I had on hand, green beans, carrots, and tossed fresh spinach in at the last minute. Flour slurry instead of chickpea flour . I used shaped pasta (shellbows) and liked the results. Wished I had remembered to add a keffir lime leaf or two while it simmered. Next time I will add chick peas. My changes would make 4 servings.

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