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: cellophane noodle; 6 cups low sodium chicken broth; 1 -2 seeded and chopped jalapeno pepper (or red Thai); 3 garlic cloves, chopped; 1 tablespoon grated gingerroot; 2 teaspoons grated lemon zest; 1 teaspoon grated lime zest; ¼ cup fresh lemon juice (or lime); 4 tablespoons Thai fish sauce, divided; 12 lb shiitake mushroom, sliced (3 cups); 2 (5 ounce) boneless skinless chicken breasts; 1 cup light coconut milk; 2 cups Baby Spinach; 2 tablespoons chopped cilantro, plus; fresh cilantro stem (for garnish)

Servings: persons

cellophane noodle
6 cups low sodium chicken broth
1 -2 seeded and chopped jalapeno pepper (or red Thai)
3 garlic cloves, chopped
1 tablespoon grated gingerroot
2 teaspoons grated lemon zest
1 teaspoon grated lime zest
¼ cup fresh lemon juice (or lime)
4 tablespoons Thai fish sauce, divided
12 lb shiitake mushroom, sliced (3 cups)
2 (5 ounce) boneless skinless chicken breasts
1 cup light coconut milk
2 cups Baby Spinach
2 tablespoons chopped cilantro, plus
fresh cilantro stem (for garnish)

1
Place celophane noodles in a bowl; add enough warm water to cover and let sit until soft, about 15 minutes.
2
Drain.
3
Combine broth, pepper, garlic, ginger, lemon zest, lime zest, lemon juice and 3 tablespoon fish sauce in a medium saucepan.
4
Season with salt.
5
Bring to a simmer, add noodles and cook 3 minutes more.
6
Using tongs, transfer noodles to a bowl and cover with foil to keep warm.
7
Add mushrooms to broth; season with salt, if desired; simmer 3 minutes more.
8
Add chicken and coconut milk and simmer, stirring, until chicken is just cooked, about 3 minutes.
9
Stir in spinach until it begins to wilt, about 1 minute.
10
Add chopped cilantro and season with remaining 1 tablespoon fish sauce.
11
Using tongs, divide noodles among 4 bowls.
12
Ladle soup into bowls and garnish with sprigs of cilantro and slices of pepper.

1146

kcal

Calories

Fat

Carbs

175

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 15 ingredients. The key ingredients include: cellophane noodle, 6 cups low sodium chicken broth, 1 -2 seeded and chopped jalapeno pepper (or red Thai), 3 garlic cloves, chopped, 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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