Thai Chicken Coconut Soup

Name: Thai Chicken Coconut Soup
Prep time: 15 min
Cook time: 21 min
Total time: 36 min
Yield: 4 serving(s)
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)

Submitted by Yum A

"I love coconut soups, and this is one recently published by Self magazine."

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Ready In:: 36mins
Ingredients:: 15
Serves:: 4

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

Place celophane 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.

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Reviews

I'd give this recipe 8 stars if there were 8!! Just wonderful. We all had seconds and I was super glad I doubled the recipe! The only changes I made were to add about 2 tsp. toasted sesame oil and instead of spinach I used arugula from my garden. Wonderful, wonderful recipe. Thank you.

sassafrasnanc

Tweaks

I'd give this recipe 8 stars if there were 8!! Just wonderful. We all had seconds and I was super glad I doubled the recipe! The only changes I made were to add about 2 tsp. toasted sesame oil and instead of spinach I used arugula from my garden. Wonderful, wonderful recipe. Thank you.

sassafrasnanc