THAI CHICKEN-COCONUT SOUP
INGREDIENTS
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- 4 ounces cellophane noodles
- 6 cups 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
- 1/4 cup fresh lemon (or lime) juice
- 4 tablespoons Thai fish sauce, divided
- 1/2 pound shiitake mushrooms, sliced (3 cups)
- 2 boneless, skinless chicken breasts (about 5 ounces each), cut into 2 1/2-inch-long by 1/4-inch-wide strips
- 1 cup light coconut milk
- 2 cups baby spinach
- 2 tablespoon chopped cilantro (plus sprigs for garnish)
- 1 cilantro sprigs for garnish
PREPARATION
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- 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 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.
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