Thai Chicken-Coconut Soup

By Gail Poll

Replacing full-fat coconut milk with a light version reduces fat, not flavor.

Read More http://www.epicurious.com:80/recipes/food/views/Thai-Chicken-Coconut-Soup-241463#ixzz1luDTgKw6

I use Soba noodles instead of cellophane. Cook 2.5 min in water, 2.5 in broth, then remove to bowls.

Could add the whole can of coconut milk (14 oz).
Grated carrot and lemongrass would also be good additions.

Ingredients

• 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)
• 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)

Details

Preparation time 30mins
Cooking time 40mins

Preparation

Step 1

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.