Thai Chicken-Coconut Soup

By Heritage330

Ingredients

• For garnish:
• 4 ounces cellophane noodles
• 1 Tbs. vegetable oil
• 1 red pepper diced
• 1 cup packaged shredded carrots
• 6 cups low-sodium chicken broth
• 4 to 6 red Thai chilis
• 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 or potabella 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
• Thinly sliced jalapenos
• Lime slices
• Chopped cilantro

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Place noodles in a bowl; add enough warm water to cover and let sit until soft, about 15 minutes. Drain.

Saute red pepper and mushrooms in vegetable oil until soft, about 7 minutes. Set aside.

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 chicken and coconut milk and simmer, stirring, until chicken is just cooked, about 5 minutes.

Add red peppers, mushrooms, and carrots and cook 5 minutes more.

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 and squeeze fresh lime juice on soup.