Thai Chicken-Coconut Soup
Ingredients
4 ounces cellophane noodles 6 cups low-sodium chicken broth 12 red Thai (or jalapeño) peppers, seeded and finely chopped (plus 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)
Description
Replacing Full-fat Coconut Milk With A Light Version Reduces Fat, Not Flavor.
Epicurious
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