Spicy Thai Chicken and Pineapple Soup

Spicy Thai Chicken and Pineapple Soup
Photo by Scott Phillips


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

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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