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Thai Chicken-Coconut Soup Recipe

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This recipe for Thai Chicken-Coconut Soup, by , is from The McCormick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Olivia Martin
Added: Friday, February 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 oz cellophane (rice) noodles
6 C chicken broth
1 Thai or jalapeno pepper, seeded & finely chopped
3 cloves garlic, chopped
1 tbsp grated ginger
2 tsp grated lemon zest
1 tsp grated lime zest (or use 3 lemon)
1/4 C fresh lemon (or lime) juice
4 tbsp fish sauce, divided
1/2 lb shitake mushrooms, sliced (3 C)
2 boneless, skinless chicken breasts, cut into strips (about 2.5-inch long by 1/4 inch thick)
1 can light coconut milk
2 C baby spinach
2 tbsp chopped cilantro (extra for garnish)

Directions:
Directions:
Place noodles in a bowl; add enough warm water to cover and let sit until soft, about 15 min. Drain.

Combine broth, pepper, garlic, ginger, zests, lemon juice and 3 tbsp fish sauce in a large saucepan. Season with salt (depending on your chicken stock). Bring to a simmer, add noodles and cook 3 min more.

Using tongs, transfer noodles to a bowl and cover with foil to keep warm.

Add mushrooms to broth; season with salt, simmer 3 min more.

Add chicken and coconut milk and simmer, stirring, until chicken is just cooked, about 3 min.

Stir in spinach until it begins to wilt, about 1 min. Add chopped cilantro and season with remaining 1 tbsp fish sauce.

Either divide noodles among bowls (if you are serving right then) or add to soup.

Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
30 minutes or less
Personal Notes:
Personal Notes:
About 330 calories per serving, 6 g fat, 38.3 g carbs, 2.5g fiber, 30 g protein.

 

 

 

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