Thai Chicken-Coconut Soup

Thai Chicken-Coconut Soup
Photo by Ann Stratton

Ingredients

  • ½ pound shiitake mushrooms
  • 2 tablespoons cilantro
  • 4 tablespoons Thai fish sauce
  • 1 tablespoon ginger
  • 3 cloves garlic
  • 6 cups chicken stock or low-sodium chicken broth
  • 2 teaspoons lemon zest
  • + 9 more ingredients
    • 2 cups baby spinach
    • 4 ounces cellophane noodles
    • 1 -2 red Thai (or jalapeño) peppers
    • 1 teaspoon lime zest
    • ¼ cup fresh lemon (or lime) juice
    • additional red Thai (or jalapeño) pepper slices for garnish
    • 2 boneless, skinless chicken breasts (about 5 ounces each)
    • 1 cup light coconut milk
    • cilantro sprigs for garnish

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 ...

View full recipe at Epicurious

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