Spicy Thai Chicken and Pineapple Soup

Spicy Thai Chicken and Pineapple Soup
Photo by Scott Phillips


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

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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