Thai Chicken-Coconut Soup


    • 6 Cups Low-Sodium Chicken Broth
    • 1-2 Red Thai (or Jalapeno) Peppers - Seeded and Finely Chopped (Plus Slices for Garnish)
    • 3 Cloves Garlic - Chopped
    • 1 Tbs Grated Ginger
    • 2 Tsp Grated Lemon Zest
    • 1 Tsp Grated Lime Zest
    • 1/4 Cup Fresh Lemon (or Lime) Juice
    • 4 Tbs Thai Fish Sauce - Divided
    • 1/2 lb Shiitake Mushrooms - Sliced (~3 Cups)
    • 2 Boneless, Skinless Chicken Breasts (~5-oz each) - Cut into 2-1/2" long by 1/4" wide Strips
    • 1 Cup Light Coconut Milk
    • 2 Cups Baby Spinach
    • 2 Tbs Chopped Cilantro (Plus Sprigs for Garnish)


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 tablespoons 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.