Cindy, a former specialty account buyer, joined Bulkley Associates in 2003 and brings a product passion like no one else. Her depth of knowledge and joy of working with her customers places second only to her passion for her boys in Orange at Oregon State University! Die hard OSU Beavers fan and passionate rep in the Housewares and Home industry make Cindy a wonderfully energetic and thorough rep. Cindy is our cheerleader at Bulkley Associates and it translates very well with her customers and the vendors.
1 1/2 tablespoons cooking Oil
1 small onion, chopped
4 cloves garlic, minced
1 1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/4 teaspoon fresh-ground black pepper
1/8 teaspoon cayenne
1 quart canned low-sodium chicken broth or homemade stock
2 cuups canned unsweetened coconut milk
5 teaspoons Asian fish sauce
1 3/4 teaspoons salt
2 3-inch-long strips lime zest
1/2 pound egg fettuccine (I like to use a hardy egg noodle and about 1 pound)
1 pound boneless, skinless chicken breasts (about 3), cut into 1/4-inche slices
2 tablespoons lime juice
3 tablespoons cilantro (optional)
In a large pot, heat the cooking oil over moderately low heat. Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes. Add the garlic, coriander, ginger, black pepper, and cayenne: cook, stirring, for 30 seconds.
Add the broth, coconut milk, fish sauce, salt, and lime zest. Bring to a simmer, stirring occasionally. Reduce the heat and simmer, partially covered, for 10 minutes.
Meanwhile, in a large pot of boiling, salted water, cook the noodles until just done. Drain.
Add the chicken to the soup and simmer until just done, about 1 1/2 minutes. Remove the pot from the heat and stir in the noodles, lime juice, and cilantro, if using.
Serve the soup in bowls with a fork and spoon.
*Featured in Food & Wine Magazine’s Quick From Scratch Chicken, Turkey & Cornish Hens