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 (jalapeño) 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!