Thai Chicken-Coconut Soup Recipe
Tried it? Rate this Recipe:
|
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.
|
|
This recipe for Thai Chicken-Coconut Soup is from