Thai Chicken-Coconut Soup

By Nickel

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

Ingredients

• 4 oz 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 oz each), cut into 2 1/2-inch-long by 1/4-inch-wide strips
• 1 cup light coconut milk
• 2 cups baby spinach
• 2 tablespoons chopped cilantro (plus sprigs for garnish)

Details

Servings 4

Preparation

Step 1

PREPARATION

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 tbsp 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 tbsp fish sauce.

Using tongs, divide noodles among 4 bowls. Ladle soup into bowls and garnish with sprigs of cilantro and slices of pepper.


317 calories per serving, 5 g fat (4 g saturated), 38.3 g carbs, 2.5 g fiber, 30 g protein