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Ingredients
- 4 Servings
- 1 ounce cellophane noodles (I used 1 section of spinach rice noodles, they loose their colour once soaked)
- 3 cups chicken broth
- Sirachi chili sauce, added gradually, to taste
- 1 clove garlic, grated
- 1/2 tablespoon grated ginger
- 1 teaspoons grated lemon zest
- 1/2 teaspoon grated lime zest
- 2 tbsp. fresh lime juice (juice of 1 lime)
- 1 tablespoon Thai fish sauce, (cut down from 2, which was overkill to me)
- 1/2 pound fresh shiitake mushrooms, thinly sliced (3 cups)
- 8 ounces cooked chicken, shredded
- 1/2 cup light coconut milk
- 3 green onions, thinly sliced (forgot these but try them)
- 1 cup baby spinach (I used spinach/arugula blend - what I had on hand)
- 1 tsp. sesame oil - didn't need this
- 2 tbsp. fresh basil chiffonade, thai if you have it
- 1 tablespoon 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 3 minutes. *Drain* and divide among the bottom of three plastic containers for work.
* *Combine* broth, chili sauce, garlic, ginger, lemon zest, lime zest, lemon juice and fish sauce in a medium saucepan. *Bring* to a simmer, *add* noodles and cook 3 minutes more.
* *Add* mushrooms to broth; *simmer* 3 minutes more. *Add* chicken and coconut milk and *simmer*, stirring, until chicken is just cooked or heated through, about 3 minutes. *Stir* in green onions and spinach until it begins to wilt, about 1 minute. *Add* basil, cilantro and sesame oil. *Ladle* soup into bowls.
This needs no extra salt.
*NUTRITION:*
* Calories - 332
* Fat - 8.1
* Sat Fat - 4.1
* Carbs - 34.3
* Fibre - 3.5
* Protein - 32.0
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