Spicy Thai Chicken and Pineapple Soup

Spicy Thai Chicken and Pineapple Soup
Photo by Scott Phillips


  • 2 scallions, thinly sliced
  • 1 small red or green hot chile, such as serrano, thinly sliced
  • 2 Tbs. fresh lime juice
  • 1 lb. boneless, skinless chicken breast, cut into ½-inch cubes
  • Kosher salt
  • Sriracha, for serving
  • 1 tsp. Asian sesame oil
  • + 6 more ingredients
    • 2 tsp. finely chopped fresh cilantro, plus
    • 2 Tbs. whole leaves
    • ½ cup well-shaken canned coconut milk
    • 4 cups lower-salt chicken broth
    • 8 oz. fresh pineapple, cut into ½-inch pieces (about 1-½ cups)
    • 4 oz. pad thai rice noodles, broken into 3- to 4-inch pieces

In a medium bowl, combine 1 Tbs. of the lime juice with the finely chopped cilantro and sesame oil. Cook the rice noodles according to package directions. Drain (do not rinse), then toss with the lime juice mixture. In a 4-quart saucepan, bring the chicken broth and chicken to a boil over mediu...

View full recipe at Fine Cooking


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