Thai Chicken and Coconut Soup
From babsalaba 14 years agoIngredients
- 4 oz cellophane noodles shopping list
- 6 cups low-sodium chicken broth shopping list
- 1-2 red Thai (or jalapeño) peppers, seeded and finely chopped shopping list
- 3 cloves garlic, chopped shopping list
- 1 tablespoon fresh ginger, minced shopping list
- 2 teaspoons grated lemon zest shopping list
- 1 teaspoon grated lime zest shopping list
- 1/4 cup fresh lime juice shopping list
- 4 tablespoons Thai fish sauce shopping list
- 1/2 pound shiitake mushrooms, sliced shopping list
- 2 boneless, skinless chicken breasts, cut into strips shopping list
- 1 cup coconut milk, light or regular shopping list
- 2 cups baby spinach shopping list
- 2 tablespoons chopped cilantro (plus sprigs for garnish) shopping list
How to make it
- Place noodles in a bowl; add enough warm water to cover and let sit until soft, about 15 minutes, then drain and set aside.
- 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.
- 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; simmer 3 minutes more.
- Add chicken and coconut milk and simmer, stirring, until chicken is just cooked.
- 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.
People Who Like This Dish 3
- sabrinarose Saratoga, CA
- juels Clayton, NC
- babsalaba Syracuse, NY
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