Spicy and savory. This is a great soup for both warm hot and cold days. Ingredients- Cellophane noodles
- 6 Cups low sodium chicken broth
- 1-2 seeded and chopped jalapeño pepper (or red Thai)
- 3 garlic cloves, chopped
- 1 Tbs grated ginger root
- 2 Tsp grated lemon zest
- 1 Tsp 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 oz) boneless skinless chicken breasts
- 1 Cup light coconut milk
- 2 Cups baby spinach
- 2 Tbs chopped cilantro, plus
- Fresh cilantro stem (for garnish)
Directions- Place cellophane 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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