Wednesday, February 20, 2008

Thai Soup - Trying Something A Little Different

I know it is really not cold in Georgia right now
and I know I have posted a few soup recipes lately
but this one is very different and very good!
It is worth a try !!
So many wonderful flavors combined into one great soup!

Thai Chicken Coconut Soup from Epicurious
6 cups low-sodium chicken broth
1–2 red Thai (jalapeƱo) peppers, seeded and finely chopped
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 boneless, skinless chicken breasts
1 cup light coconut milk
2 cups baby spinach
2 tablespoon chopped cilantro
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; 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.

This Thai Chicken Coconut Soup is absolutely
delightful. It is full of wonderful flavors!


Chris said...

This something different sounds wonderful!

Julie said...

I love soups like this, I love using coconut milk.

Marsha said...

This looks great! So glad to see that your sickness hasn't kept you from sharing yummy recipes.