Thai Chicken-Coconut Soup

• Meat

  • 2 Chicken breasts (about 5 ounces, boneless skinless

• Produce

  • 2 cups Baby spinach
  • 2 tbsp Cilantro
  • 1 Cilantro, sprigs
  • 3 cloves Garlic
  • 1 tbsp Ginger
  • 2 tsp Lemon, zest
  • 1/4 cup Lemon, Fresh
  • 1 tsp Lime, zest
  • 1/2 lb Shiitake mushrooms

• Canned Goods

  • 6 cups Chicken broth, low-sodium
  • 1 cup Coconut milk, light

• Condiments

  • 4 tbsp Thai fish sauce

• Pasta & Grains

  • 4 oz Cellophane noodles

• Other

  • 1 additional red Thai (or jalapeño pepper slices for garnish

Found on epicurious.com

Description

Ingredients

• 4 ounces cellophane noodles
• 6 cups low-sodium chicken broth
• 1–2 red Thai (or jalapeño) peppers, seeded and finely chopped (plus slices for garnish)
• 1 additional red Thai (or jalapeño) pepper 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 ounces each), cut into 2 1/2-inch-long by 1/4-inch-wide strips
• 1 cup light coconut milk
• 2 cups baby spinach
• 2 tablespoon chopped cilantro (plus sprigs for garnish)
• 1 cilantro sprigs for garnish

Directions

• 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 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; 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 tablespoon fish sauce. Using tongs, divide noodles among 4 bowls. Ladle soup into bowls and garnish with sprigs of cilantro and slices of pepper. Nutritional analysis per serving: 317 calories, 5 g fat (4 g saturated), 38.3 g carbs, 2.5 g fiber, 30 g protein Nutritional analysis provided by Self