Chicken & Vegetables with Creamy Coconut Noodles

Teach your kids about the power of aromatic compounds with this recipe: Adding coconut milk to the broth not only adds subtle coconut flavor, but the fat in the liquid also helps the ginger, lemongrass and basil “bloom,” releasing even more tastiness.



  • Cook noodles according to package directions. Drain and rinse with cold water. Set aside.

  • Meanwhile, combine broth, coconut milk, fish sauce, ginger, lemongrass and basil in a large saucepan.

  • Bring the broth mixture to a boil over high heat. Add chicken and reduce heat to maintain a simmer. Cook, turning occasionally, until an instant-read thermometer inserted into the thickest part registers 165 degrees F, about 12 minutes. Transfer the chicken to a clean cutting board.

  • Add bell pepper to the broth and simmer for 5 minutes. Remove from heat.

  • Stir spinach and salt into the broth.

  • Slice the chicken. Divide the reserved noodles and chicken among 4 bowls, then ladle on the broth. Top with cilantro, crushed red pepper and more basil, if desired.


Cilantro: Research shows that some people have a gene that can make them more sensitive to tasting aldehydes, a soapy-flavored fat compound found in cilantro. If this sounds like you, garnish with more basil in this recipe instead.