Prep 15 mins
Cook 21 mins
I love coconut soups, and this is one recently published by Self magazine.
- 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
- 1⁄4 cup fresh lemon juice (or lime)
- 4 tablespoons Thai fish sauce, divided
- 1⁄2 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)
- Place celophane 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.
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.