Ingredients for 4 servings:
1. 1 1/2 tablespoons cooking oil
2. 1 small onion, chopped
3. 4 garlic cloves, minced
4. 1/2 teaspoon curry powder
5. 1/4 teaspoon fresh ground black pepper
6. 1 quart canned low sodium chicken broth or 1 quart homemade stock
7. 2 cups canned unsweetened coconut milk
8. 5 teaspoons asian fish sauce (nam pla or nuoc mam) or 5 teaspoons soy sauce
9. 1 3/4 teaspoons salt
10. 1/4 teaspoon lime zest
11. 1/2 lb egg fettuccine or 1/2 lb any other pastas
12. 1 cup chopped carrot
13. 1 lb boneless skinless chicken breast (about 3)
14. 2 tablespoons lime juice
15. 2 tablespoons chopped cilantro

Directions:
1. 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.
2. Add the garlic, curry powder and black pepper; cook, stirring, for 30 seconds.
3. Add the broth, coconut milk, fish sauce, carrots, salt and lime zest. Bring to a simmer, stirring occasionally. Reduce the heat and simmer, partially covered, for 10 minutes.
4. Meanwhile, in a large pot of boiling, salted water, cook the pasta until just done, about 12 minutes. Drain.
5. 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 pasta, lime juice and cilantro, if using. Serve the soup in bowls with a fork and spoon.