Thai Chicken-Coconut Soup

  1. 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.

noodles, lowsodium, red thai, red thai, garlic, ginger, lemon zest, lime zest, fresh lemon, fish sauce, shiitake mushrooms, chicken breasts, light coconut milk, baby spinach, cilantro, cilantro

Taken from www.epicurious.com/recipes/food/views/thai-chicken-coconut-soup-241463 (may not work)

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