Thai Chicken And Coconut Soup |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This easy to make soup satisfies my craving for spiciness, especially in cold weather. Ingredients:
4 oz cellophane noodles |
6 cups low-sodium chicken broth |
1-2 red thai (or jalapeño) peppers, seeded and finely chopped |
3 cloves garlic, chopped |
1 tablespoon fresh ginger, minced |
2 teaspoons grated lemon zest |
1 teaspoon grated lime zest |
1/4 cup fresh lime juice |
4 tablespoons thai fish sauce |
1/2 pound shiitake mushrooms, sliced |
2 boneless, skinless chicken breasts, cut into strips |
1 cup coconut milk, light or regular |
2 cups baby spinach |
2 tablespoons chopped cilantro (plus sprigs for garnish) |
Directions:
1. Place noodles in a bowl; add enough warm water to cover and let sit until soft, about 15 minutes, then drain and set aside.
2. Combine broth, pepper, garlic, ginger, lemon zest, lime zest, lime juice and 3 tablespoons fish sauce in a medium saucepan. Season with salt. Bring to a boil, then reduce heat to a simmer.
3. Add noodles and cook 3 minutes more.
4. Using tongs, transfer noodles to a bowl and cover with foil to keep warm.
5. Add mushrooms to broth; simmer 3 minutes more.
6. Add chicken and coconut milk and simmer, stirring, until chicken is just cooked.
7. Stir in spinach until it begins to wilt, about 1 minute.
8. Add chopped cilantro and season with remaining 1 tablespoon fish sauce.
9. Using tongs, divide noodles among 4 bowls. Ladle soup into bowls and garnish with sprigs of cilantro and slices of pepper.
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