Thai Chicken-Coconut Soup Recipe

Name: Thai Chicken-Coconut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces cellophane noodles; 6 cups low-sodium chicken broth; 1-2 red Thai (or jalapeno) peppers, seeded and finely chopped (plus slices for garnish); 1 additional red Thai (or jalapeno) pepper slices for garnish; 3 cloves garlic, chopped; 1 tablespoon grated ginger; 2 teaspoons grated lemon zest; 1 teaspoon grated lime zest; 1/4 cup fresh lemon (or lime) juice; 4 tablespoons Thai fish sauce, divided; 1/2 pound shiitake mushrooms, sliced (3 cups); 2 boneless, skinless chicken breasts (about 5 ounces each), cut into 2 1/2-inch-long by 1/4-inch-wide strips; 1 cup light coconut milk; 2 cups baby spinach; 2 tablespoon chopped cilantro (plus sprigs for garnish); 1 cilantro sprigs for garnish

Servings: persons

4 ounces cellophane noodles
6 cups low-sodium chicken broth
1-2 red Thai (or jalapeno) peppers, seeded and finely chopped (plus slices for garnish)
1 additional red Thai (or jalapeno) pepper slices for garnish
3 cloves garlic, chopped
1 tablespoon grated ginger
2 teaspoons grated lemon zest
1 teaspoon grated lime zest
1/4 cup fresh lemon (or lime) juice
4 tablespoons Thai fish sauce, divided
1/2 pound shiitake mushrooms, sliced (3 cups)
2 boneless, skinless chicken breasts (about 5 ounces each), cut into 2 1/2-inch-long by 1/4-inch-wide strips
1 cup light coconut milk
2 cups baby spinach
2 tablespoon chopped cilantro (plus sprigs for garnish)
1 cilantro sprigs for garnish

1
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 more. Using tongs, transfer noodles to a bowl and cover with foil to keep warm. Add mushrooms to broth; season with salt, if desired; simmer 3 minutes more. Add chicken and coconut milk and simmer, stirring, until chicken is just cooked, about 3 minutes. Stir in spinach until it begins to wilt, about 1 minute. Add chopped cilantro and season with remaining 1 tablespoon fish sauce. Using tongs, divide noodles among 4 bowls. Ladle soup into bowls and garnish with sprigs of cilantro and slices of pepper.

870

kcal

Calories

Fat

Carbs

136

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 ounces cellophane noodles, 6 cups low-sodium chicken broth, 1-2 red Thai (or jalapeno) peppers, seeded and finely chopped (plus slices for garnish), 1 additional red Thai (or jalapeno) pepper slices for garnish, and more.

Yes, Thai Chicken-Coconut Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Chicken-Coconut Soup

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