Spicy Thai Chicken and Pineapple Soup

Spicy Thai Chicken and Pineapple Soup
Photo by Scott Phillips


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

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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