Green Curry Noodle Soup with Basil Lime Chicken

Part of surviving the horrible regimen of Brian being on call for Snapfish (especially during the holidays) is finding interesting new things for us to eat: I stay occupied and available for the momentary periods of chatting, and we both get to eat tasty food and enjoy the wines that pair with them.

As I was scouring the food magazines this morning while he was on an endless call because the photo portion of Walgreens was imploding on itself, I found this recipe in Martha Stewart Living from December 2011.

Green Curry Noodle Soup with Basil Lime Chicken

Adapted from recipes in Martha Stewart Living, January 2011


  1. •10 ounces Chinese wheat noodles (mein) or rice noodles
  2. •1 tablespoon safflower or peanut oil
  3. •1⁄4 cup plus 1 tablespoon Thai green curry paste
  4. •4 cups chicken stock
  5. •1 14 ounce can low-fat unsweetened coconut milk
  6. •1 lemon
  7. •Garnish: lemon, basil leaves, thinly sliced English cucumbers


  1. 1.Boil noodles according to package directions. Drain, and rinse under cold water. Toss with 1 teaspoon oil.
  2. 2.Heat remaining 2 teaspoons of oil in a medium saucepan over medium heat. Cook curry paste, stirring until fragrant. 1-2 minutes.
  3. 3.Whisk in stock. Raise heat, and bring to a boil.
  4. 4.Whisk in coconut milk. Cook until just simmering (do not boil).
  5. 5.Cut lemon in half and squeeze 1 half into saucepan. Cut remaining half into 4 wedges. Divide noodles and soup among 4 bowls. Add chicken (see recipe below).  Garnish with your choice of garnishes.

Basil Lime Chicken

Adapted from recipes in Martha Stewart Living, January 2011
-serves 4-


  1. 2 tbsp fresh lime juice (2 or 3 limes)
  2. 1 tbsp safflower oil
  3. 2 tbsp low-sodium soy sauce
  4. 2 tsp sugar
  5. 1 large shallot, thinly sliced into rings
  6. kosher salt
  7. 2 boneless, skinless, free range, organic chicken breasts (about 8 oz each) pounded to an even thickness of 3/4 inch
  8. 1 cup basil leaves


  1. Stir together 1 tbsp lime juice, oil, soy sauce, sugar, shallots and 3/4 tsp of salt in an 8-inch square baking dish.
  2. Heat broiler.  Arrange chicken on top of shallots in dish.  Broil 8 inches from heat source until lightly browned, about 7 minutes.  Flip chicken, arranging shallots around sides.  Broil until chicken is cooked through, 6 to 7 minutes more.  Let stand for  5 minutes.  Slice chicken crosswise.  Reserve the pan juices.
  3. Transfer chicken and reserved pan juices to a bowl.  Toss with basil and remaining tbsp lime juice.