Thai Chicken Coconut Soup

Total Time
36mins
Prep 15 mins
Cook 21 mins

I love coconut soups, and this is one recently published by Self magazine.

Ingredients Nutrition

Directions

  1. Place celophane 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.
  5. Add chicken and coconut milk and simmer, stirring, until chicken is just cooked, about 3 minutes.
  6. Stir in spinach until it begins to wilt, about 1 minute. Add chopped cilantro and season with remaining 1 tablespoon fish sauce.
  7. Using tongs, divide noodles among 4 bowls. Ladle soup into bowls and garnish with sprigs of cilantro and slices of pepper.

Reviews

(1)
Most Helpful

I'd give this recipe 8 stars if there were 8!! Just wonderful. We all had seconds and I was super glad I doubled the recipe! The only changes I made were to add about 2 tsp. toasted sesame oil and instead of spinach I used arugula from my garden. Wonderful, wonderful recipe. Thank you.

sassafrasnanc November 09, 2008

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