Coconut Lime Soup

I don't cook very much, and I want to learn more. Tonight I am feeling pretty proud. For those who cook, this is probably a really wimpy thing to be proud of, buuuut I picked out 3 potential recipes to make tonight and I went with the most intimidating! Coconut lime noodle soup!

I was going to surprise Justin by having it ready when he walked in the door from work. He gets home at 5:45 and I started at like 4, so instead of soup, he mostly got pasta because there was basically no liquid left, haha! But it was still tasty.

Coconut Lime Noodle Soup Recipe

 Serves 4 | Prep Time: 10 minutes | Cook Time: 10 minutes

Ingredients:
32 ounces low sodium chicken broth
2 inches piece ginger, cut into 1/4 inch thick
1 can 13.5 ounces coconut milk
1 pound boneless, skinless chicken breast, thinly sliced
8 medium-sized shrimp, shelled and deveined
3 tablespoons fish sauce or salt to taste
2 teaspoons light brown sugar or regular sugar
4 Thai chilies, stems off
6 tablespoons fresh lime juice, (approximately 3-4 limes)
2 cups bean sprouts (optional) <(blech! no bean sprouts for me!)
3/4 pound fresh thick rice noodle
3/4 cup packed fresh cilantro leaves

Method:
Prepare the chicken broth in a large pot. Add in the ginger and boil the chicken broth on high heat.
Turn the heat to medium and simmer for 10 minutes.
Add the coconut milk and return to simmer. Transfer the sliced chicken and shrimps into the chicken broth and let it cook through, approximately 3 minutes.
Slowly stir in the fish sauce and sugar. Then add the Thai chilies, lime juice, bean sprouts and 1/2 cup fresh cilantro leaves. Stir in the fresh rice noodle and serve immediately.
Garnish the noodle with the remaining 1/4 cup of fresh cilantro leaves.