Everyday Inspirations


~ food ~

thai coconut soup
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}

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)

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.
Ruth Rudick
1/14/2011 12:17:02 am

Ohhh---I must print it out and try !!

1/14/2011 12:33:13 am

Coconut is one of nature's most beautiful foods. At Sanoviv, we strongly recommend buying the fresh coconut milk in a refrigerated carton rather than the canned varieties. Thanks for the recipe!


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