Thai Chicken-Coconut Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Replacing full-fat coconut milk with a light version reduces fat, not flavor. Ingredients:
4 ounces cellophane noodles |
6 cups low-sodium chicken broth |
12 red thai (or jalapeño) peppers, seeded and finely chopped (plus slices for garnish) |
3 cloves garlic, chopped |
1 tablespoon grated ginger |
2 teaspoons grated lemon zest |
1 teaspoon grated lime zest |
1/4 cup fresh lemon (or lime) juice |
4 tablespoons thai fish sauce, divided |
1/2 pound shiitake mushrooms, sliced (3 cups) |
2 boneless, skinless chicken breasts (about 5 ounces each), cut into 2 1/2-inch-long by 1/4-inch-wide strips |
1 cup light coconut milk |
2 cups baby spinach |
2 tablespoon 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. Drain. 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. Using tongs, transfer noodles to a bowl and cover with foil to keep warm. Add mushrooms to broth; season with salt, if desired; simmer 3 minutes more. Add chicken and coconut milk and simmer, stirring, until chicken is just cooked, about 3 minutes. Stir in spinach until it begins to wilt, about 1 minute. Add chopped cilantro and season with remaining 1 tablespoon fish sauce. Using tongs, divide noodles among 4 bowls. Ladle soup into bowls and garnish with sprigs of cilantro and slices of pepper.
2. Nutritional analysis per serving: 317 calories, 5 g fat (4 g saturated), 38.3 g carbs, 2.5 g fiber, 30 g protein Nutritional analysis provided by Self
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