~ food ~
{angie}
Growing up, my mom was not the cook of the family. She has so many talents -- finance, business, music, writing, speaking and the list goes on. Food just wasn't her thing -- until I grew up. Then suddenly I smell homemade bread every time I go over and she makes this incredible Thai Coconut Soup. Seriously this soup is to die for! The recipe was specially requested by Ashley who I used to take soup to at work when my mom would make a vat of it and toss it in the fridge for leftovers. Even better, it's pretty dang healthy too!
Growing up, my mom was not the cook of the family. She has so many talents -- finance, business, music, writing, speaking and the list goes on. Food just wasn't her thing -- until I grew up. Then suddenly I smell homemade bread every time I go over and she makes this incredible Thai Coconut Soup. Seriously this soup is to die for! The recipe was specially requested by Ashley who I used to take soup to at work when my mom would make a vat of it and toss it in the fridge for leftovers. Even better, it's pretty dang healthy too!
{Thai Coconut Soup}
Ingredients
4 ounces cellophane noodles
6 cups chicken broth
1–2 red Thai (or jalapeño) peppers, seeded and finely chopped (plus slices for garnish)
3 cloves garlic, chopped
1 tablespoon ginger, grated
2 teaspoons lemon zest
1 teaspoon lime zest
1/4 cup fresh lemon or lime juice
4 tablespoons Thai fish sauce, divided
3 cups shiitake mushrooms, sliced
2 chicken breasts cut into 2"x.25" strips
1 cup coconut milk
2 cups baby spinach
2 tablespoon chopped cilantro (plus sprigs for garnish)
Directions
Place noodles in a bowl and add enough warm water to cover. Let sit until soft, about 15 minutes, then drain. Combine broth, pepper, garlic, ginger, lemon zest, lime zest, lemon/lime juice and 3 tablespoon fish sauce in a medium saucepan. Season with salt to taste then bring to a simmer. Add noodles and cook for 3 more minutes. Transfer noodles to a bowl and cover with foil to keep warm. Add mushrooms to broth and simmer for 3 minutes. Add chicken and coconut milk and bring to a simmer, stirring until chicken is cooked. Stir in spinach until it begins to wilt. Add chopped cilantro and season with remaining 1 tablespoon fish sauce. Divide noodles into 4 bowls and ladle soup on top. Garnish with sprigs of cilantro and slices of pepper.
4 ounces cellophane noodles
6 cups chicken broth
1–2 red Thai (or jalapeño) peppers, seeded and finely chopped (plus slices for garnish)
3 cloves garlic, chopped
1 tablespoon ginger, grated
2 teaspoons lemon zest
1 teaspoon lime zest
1/4 cup fresh lemon or lime juice
4 tablespoons Thai fish sauce, divided
3 cups shiitake mushrooms, sliced
2 chicken breasts cut into 2"x.25" strips
1 cup coconut milk
2 cups baby spinach
2 tablespoon chopped cilantro (plus sprigs for garnish)
Directions
Place noodles in a bowl and add enough warm water to cover. Let sit until soft, about 15 minutes, then drain. Combine broth, pepper, garlic, ginger, lemon zest, lime zest, lemon/lime juice and 3 tablespoon fish sauce in a medium saucepan. Season with salt to taste then bring to a simmer. Add noodles and cook for 3 more minutes. Transfer noodles to a bowl and cover with foil to keep warm. Add mushrooms to broth and simmer for 3 minutes. Add chicken and coconut milk and bring to a simmer, stirring until chicken is cooked. Stir in spinach until it begins to wilt. Add chopped cilantro and season with remaining 1 tablespoon fish sauce. Divide noodles into 4 bowls and ladle soup on top. Garnish with sprigs of cilantro and slices of pepper.
