Thai Chicken-Coconut Soup

Ingredients for Thai Chicken-Coconut Soup

• 110g cellophane noodles

• 1450ml low-sodium chicken broth

• 1–2 red Thai (or jalapeño) peppers, seeded and finely chopped (plus slices for garnish)

• 1 additional red Thai (or jalapeño) pepper slices for garnish

• 3 cloves garlic, chopped

• 1 tablespoon grated ginger

• 2 teaspoons grated lemon zest

• 1 teaspoon grated lime zest

• 60ml fresh lemon (or lime) juice

• 60ml Thai fish sauce, divided

• 230g shiitake mushrooms, sliced (725ml )

• 2 boneless, skinless chicken breasts (about 140g each), cut into 2 1/2-inch-long by 1/4-inch-wide strips

• 1 cup light coconut milk

• 2 cups baby spinach

• 2 tablespoons chopped coriander (plus sprigs for garnish)

• 1 coriander sprigs for garnish

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 tablespoons 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 coriander and season with remaining 1 tablespoon fish sauce. Using tongs, divide noodles among 4 bowls. Ladle soup into bowls and garnish with sprigs of coriander and slices of pepper.

Avvertenza

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