Thai Chicken-Coconut Soup
A fragrant and flavorful Thai soup featuring tender chicken strips, cellophane noodles, and mushrooms in a coconut-infused broth with fresh herbs and spices. This comforting soup combines the perfect balance of spicy, sour, and savory flavors.
Ingredients
- •4 ounces cellophane noodles
- •6 cups low-sodium chicken broth
- •1½ whole red Thai (or jalapeño) peppers, seeded and finely chopped (plus slices for garnish)
- •1 whole additional red Thai (or jalapeño) pepper slices for garnish
- •3 cloves garlic, chopped
- •1 tablespoon grated ginger
- •2 teaspoons grated lemon zest
- •1 teaspoon grated lime zest
- •¼ cup fresh lemon (or lime) juice
- •4 tablespoons Thai fish sauce, divided
- •½ pound shiitake mushrooms, sliced (3 cups)
- •2 pieces 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)
- •1 handful cilantro sprigs for garnish
Cooking Instructions
- 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.
30 min
