Chicken in coconut lime sauce with rice noodles - Gluten-free, dairy free!
If you like Thai food, you will enjoy this meal. It is gluten free, dairy free, full of nutrients and quite delicious too!
2 chicken breasts (cut in small pieces)
1 big carrot (or 2 medium ones)
1 cup of cut broccoli
2 cloves of minced garlic
1 inch of grated ginger
2 tablespoons of ground coriander
2 cups of chicken broth
1 tablespoon of fish sauce
1 can of coconut milk
handful of fresh cilantro or parsley
1 tablespoon of cooking oil
In a saute pan with high sides, heat 1 tbs of cooking oil, add 2 cloves of minced garlic and about 1 inch of grated ginger. Saute for about 1/2 a minute, add cut chicken, sprinkle with salt, add 2 tbs of ground coriander and cook for about 5 minutes over medium heat, stirring frequently. Once the chicken is slightly brown, pour 2 cups of chicken broth and bring to boil. Add 1 tbs of fish sauce, add the cut veggies and let it simmer for about 7 - 10 minutes until the vegetables are tender. Pour one can of coconut milk and mix it well. Add lime zest from 1 whole lime and lime juice from half the lime. Stir well. You can salt it a little more but the fish sauce is quite salty so taste it before adding more salt. Add your rice noodles and a handful of fresh cilantro or parsley and it's ready to serve.
This recipe can be made with nearly any vegetable so feel free to use whatever veggies you prefer.
To make the rice noodles
Put the rice noodles in a bowl and pour hot water over it. Let it sit for about 5 minutes or until soft. Drain the water and it's ready to use.