Quick Thai dish

Thai Chicken-Coconut Soup

Ingredients

1. 6 cups low-salt chicken broth/stock
2. 1–2 red Thai (or jalapeño) peppers, seeded and finely chopped (plus slices for garnish)
3. 3 cloves garlic, chopped
4. 1 tablespoon grated ginger
5. 2 teaspoons grated lemon zest
6. 1 teaspoon grated lime zest
7. 1/4 cup fresh lemon (or lime) juice
8. 4 tablespoons Thai fish sauce, divided
9. 250g shiitake mushrooms, sliced (3 cups)
10. 2 boneless, skinless chicken breasts (about 150g each), cut into 5cm long by 1cm wide strips
11. 1 cup light coconut milk
12. 2 cups fresh baby spinach leaves
13. 2 tablespoon chopped coriander (plus sprigs for garnish)
14. 1 packet (120g) thin rice cellophane noodles

Directions

1. Place noodles in a bowl; add enough warm water to cover and let sit until soft, about 15 minutes. Drain.
2. 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.
3. Using tongs, transfer noodles to a bowl and cover with foil to keep warm.
4. 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.
5. Stir in spinach until it begins to wilt, about 1 minute. Add chopped coriander and season with remaining 1 tablespoon fish sauce.
6. Using tongs, divide noodles among 4 bowls. Ladle soup into bowls and garnish with sprigs of coriander and slices of pepper.

Search, share, and cook your recipes on Mac OS X with SousChef!