Recipe courtesy of Michele Urvater
Episode: Coconut Milk
Total:
1 hr 5 min
Active:
20 min
Level:
Easy

Ingredients

Directions

Heat the vegetable oil. Add the ground chicken and begin to saute, mashing the chicken with the side of a wooden spoon, continuously moving it and mashing it so that it crumbles. After 3 minutes, add the garlic and ginger and cook for about a minute or until the moisture has evaporated and the chicken begins to dry out. Add the water and chicken broth and bring the liquid to a boil. Add 1 teaspoon of salt and the vermicelli. Cover the pan and cook until the pasta is tender, about 5 minutes. While this is cooking, juice the limes, slice the scallions into 1/4-inch rounds, and roughly chop the coriander. When the vermicelli is tender, remove the saucepan from the heat, stir in the lime juice and coconut milk, and season to taste with salt and dried pepper flakes.

IDEAS YOU'LL LOVE

Chicken Noodle Soup

Recipe courtesy of Tyler Florence

Kale Soup

Recipe courtesy of Trisha Yearwood

Coconut Macarons

Recipe courtesy of Ina Garten

Savory Curry Granola with Coconut Oil, Nuts and Seeds

Recipe courtesy of Eddie Jackson

Split Pea with Ham Soup

Recipe courtesy of Food Network Kitchen

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Spicy Fajita Soup

Recipe courtesy of Sandra Lee

Cauliflower Soup

Recipe courtesy of Robert Irvine

Chicken Noodle Soup

Recipe courtesy of Michele Urvater

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking