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Thai Chicken Coconut Noodle Soup
SERVES: 2 • TOTAL TIME: 15 MINUTES
Ingredients:
125 g cellophane noodles
6 cups chicken stock
1–2 jalapeños, seeded and finely chopped (plus slices for garnish)
3 cloves garlic, chopped
1 tbsp grated ginger
2 tsp grated lemon zest
1 tsp grated lime zest
¼ cup fresh lemon (or lime) juice
4 tbsp fish sauce, divided
225 g shiitake mushrooms, sliced (3 cups)
2 boneless, skinless chicken breasts (about 150g each), cut into 1cm-wide strips
1 cup light coconut milk
2 cups baby spinach
2 tbsp chopped coriander (plus sprigs for garnish)
Directions:
Place noodles in a bowl; add enough warm water to cover and let sit until soft, about 15 minutes. Drain.
Combine chicken stock, jalapeños, garlic, ginger, lemon zest, lime zest, lemon juice and 3 tablespoons fish sauce in a medium saucepan. Season with salt. Bring to a simmer, add noodles and cook for 3 minutes.
Using tongs, transfer noodles to a bowl and cover with foil to keep warm.
Add mushrooms to the stock mixture and simmer for 3 minutes. Add chicken and coconut milk and simmer, stirring, until chicken is cooked.
Stir in spinach and let it wilt, then add chopped coriander and season with remaining tablespoon of fish sauce.
Using tongs, divide noodles among 4 bowls. Ladle soup into bowls and garnish with sprigs of coriander and slices of jalapeños.