Thai Chicken Coconut Soup |
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Prep Time: 15 Minutes Cook Time: 21 Minutes |
Ready In: 36 Minutes Servings: 4 |
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I love coconut soups, and this is one recently published by Self magazine. Ingredients:
cellophane noodle |
6 cups low sodium chicken broth |
1 -2 seeded and chopped jalapeno pepper (or red thai) |
3 garlic cloves, chopped |
1 tablespoon grated gingerroot |
2 teaspoons grated lemon zest |
1 teaspoon grated lime zest |
1/4 cup fresh lemon juice (or lime) |
4 tablespoons thai fish sauce, divided |
1/2 lb shiitake mushroom, sliced (3 cups) |
2 (5 ounce) boneless skinless chicken breasts |
1 cup light coconut milk |
2 cups baby spinach |
2 tablespoons chopped cilantro, plus |
fresh cilantro stem (for garnish) |
Directions:
1. Place celophane noodles in a bowl; add enough warm water to cover and let sit until soft, about 15 minutes. Drain.
2. Combine broth, pepper, garlic, ginger, lemon zest, lime zest, lemon juice and 3 tablespoon fish sauce in a medium saucepan. Season with salt. Bring to a simmer, add noodles and cook 3 minutes more.
3. Using tongs, transfer noodles to a bowl and cover with foil to keep warm.
4. Add mushrooms to broth; season with salt, if desired; simmer 3 minutes more.
5. Add chicken and coconut milk and simmer, stirring, until chicken is just cooked, about 3 minutes.
6. Stir in spinach until it begins to wilt, about 1 minute. Add chopped cilantro and season with remaining 1 tablespoon fish sauce.
7. 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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