Thai Chicken and Coconut Soup w Noodles

Serves: 4

1 1/2 tablespoon(s) cooking oil
1 small onion, chopped
4 cloves garlic, minced
1 1/2 teaspoon(s) ground coriander
1/2 teaspoon(s) ground ginger
1/4 teaspoon(s) fresh-ground black pepper
1/8 teaspoon(s) cayenne
1 quart(s) canned low-sodium chicken broth or homemade stock
2 cup(s) canned unsweetened coconut milk
5 teaspoon(s) Asian fish sauce (nam pla or nuoc mam) or soy sauce
1 3/4 teaspoon(s) salt
2 strip(s) (3-inch-long) lime zest
1/2 pound(s) egg fettuccine
1 pound(s) boneless, skinless chicken breasts (about 3), cut into 14-inch slices
2 tablespoon(s) lime juice
3 tablespoon(s) chopped cilantro (optional)
Directions
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 fettuccine until just done, about 12 minutes. 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 fettuccine, lime juice and cilantro, if using. Serve the soup in bowls with a fork and spoon.
Notes: Asian fish sauce is available at Asian markets and some supermarkets

CLAM CHOWDER

Boil for 30-40 mins:
1 med chopped onion
6 celery sticks
6 cubed potatoes
Make sure veggies are completely covered by water.

In separate pan:
3/4 butter, cube melt and add
3/4 cup flour - will get pasty, then add
3/4 cup cream
Add milk to thin (about 2-3 cups) and then heat for 5 mins.

Add paste to veggies, add one can chopped clams (half drained).
Add tsp of each at a time:
pepper
celery salt
seasoned salt

Boil for 10 mins. Serve with crackers and mild cheddar cheese.

Garden Chowder

2 Medium Zucchini
1 Medium onion
2 Tbl. Parsley
1 Tbl. basil
1/3 C. flour
1 tsp. salt
1/4 tsp. pepper
3C. chicken broth
3 chicken bullion cubes
1 tsp lemon juice
1 12oz evaporated milk
1/2 small bag frozen corn
1 12oz diced tomatoes
2 C. shredded cheddar cheese
1/4 C parmesan
pinch of sugar
Saute onion and squash, with parsley and basil in a little olive oil. Stir in flour, salt, and pepper. Gradually stir in chicken broth and bullion and lemon juice. Bring to boil. Cool 2 minutes. Add tomatoes, milk, and corn. Bring to Boil. Simmer 5 minutes. Stir in cheeses and sugar.
Grandma Darlene Frahm's recipe