Ingredients
- 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 coconut milk
- 2 cups baby spinach
- 2 tablespoon chopped cilantro (plus sprigs for garnish)
- 1 cilantro sprigs for garnish
Preparation
- 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.
- 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.
- Ladle soup into bowls and garnish with sprigs of cilantro and slices of pepper.
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