Chicken in Coconut Soup Recipe

Chicken in Coconut Soup Recipe
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Chicken in Coconut Soup is the first choice for those who love spicy food. Learn how to make/prepare Chicken in Coconut Soup by following this easy recipe.
Chicken in Coconut Soup Recipe
Preparation Time 15 Minutes
Cooking Time 30 Minutes
Recipe Type Non Veg.
Serves 4
  • 4 oz Cellophane Noodles
  • 6 cups Low-Sodium Chicken Broth
  • 1-2 red Thai (or Jalapeņo) Peppers (seeded and finely chopped)
  • 3 cloves chopped Garlic
  • 1 tbsp Fresh Ginger, minced
  • 2 tsp Lemon Zest, grated
  • 1 tsp Lime Zest, grated
  • 1/4 cup Fresh Lime Juice
  • 4 tbsp Thai Fish Sauce
  • 1/2 pound Shiitake Mushrooms, sliced
  • 2 boneless, skinless Chicken Breasts (cut into strips)
  • 1 cup Coconut Milk (light or regular)
  • 2 cups Baby Spinach
  • 2 tbsp Cilantro, chopped
How to make Chicken in Coconut Soup:
  • Place noodles in a bowl; add enough warm water to cover and let sit until soft, about 15 minutes, then drain and set aside.
  • Combine broth, pepper, garlic, ginger, lemon zest, lime zest, lime juice and 3 tablespoons fish sauce in a medium saucepan. Season it with salt. Bring to a boil, then reduce heat 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; simmer 3 minutes more.
  • Add chicken and coconut milk and simmer, stirring, until chicken is just cooked.
  • 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.