Thai Chicken-Coconut Soup
Serves: 3
Citlalli Gibson
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
55
Sourness
44
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
6 cups
Chicken Broth (low-sodium)3 cloves
Garlic (chopped)1 tbsp
Ginger (grated)2 tsps
Lemon Zest (grated)1 cup
Lemon (fresh)2 cups
Baby SpinachDirections:
1
Place noodles in a bowl; add enough warm water to cover and let sit until soft, about 15 minutes
2
Drain
3
Combine broth, pepper, garlic, ginger, lemon zest, lime zest, lemon juice and 3 tablespoon fish sauce in a medium saucepan
4
Season with salt
5
Bring to a simmer, add noodles and cook 3 minutes more
6
Using tongs, transfer noodles to a bowl and cover with foil to keep warm
7
Add mushrooms to broth; season with salt, if desired; simmer 3 minutes more
8
Add chicken and coconut milk and simmer, stirring, until chicken is just cooked, about 3 minutes
9
Stir in spinach until it begins to wilt, about 1 minute
10
Add chopped cilantro and season with remaining 1 tablespoon fish sauce
11
Using tongs, divide noodles among 4 bowls
12
Ladle soup into bowls and garnish with sprigs of cilantro and slices of pepper
13
Place noodles in a bowl; add enough warm water to cover and let sit until soft, about 15 minutes
14
Drain
15
Combine broth, pepper, garlic, ginger, lemon zest, lime zest, lemon juice and 3 tablespoon fish sauce in a medium saucepan
16
Season with salt
17
Bring to a simmer, add noodles and cook 3 minutes more
18
Using tongs, transfer noodles to a bowl and cover with foil to keep warm
19
Add mushrooms to broth; season with salt, if desired; simmer 3 minutes more
20
Add chicken and coconut milk and simmer, stirring, until chicken is just cooked, about 3 minutes
21
Stir in spinach until it begins to wilt, about 1 minute
22
Add chopped cilantro and season with remaining 1 tablespoon fish sauce
23
Using tongs, divide noodles among 4 bowls
24
Ladle soup into bowls and garnish with sprigs of cilantro and slices of pepper