I'm making this this weekend...not sure why I'm craving soup in August, but I am, so I'm making it. I actually leave the noodles out completely, but it's good either way.
Thai Coconut Chicken Soup
Ingredients
2-3 chicken breasts or hindquarter pieces (or a combo)
2 quarts water
1 bunch spinach (optional)
3 jalapenos, sliced
1-1/2 c chopped purple cabbage
1/2 bunch cilantro, finely chopped
1-2 c sliced mushrooms
juice of 1 lime
1 or 2 cans of coconut milk (I use light coconut milk)
1 heaping tsp of curry powder
1 tsp tumeric
1 tsp coriander
2 tbsp Thai fish sauce
1/2 lb fettucini or Phad Thai noodles
Instructions
Boil the chicken in a big pot in 2 quarts water until done. When done, take the meat out, keep the stock. Strain the fat off the top if there is any. Cook the noodles in the stock, but get them out of the pot with a slotted spoon when done. Add to the stock pot the mushrooms, jalapenos, cabbage, and spices (including fish sauce) and bring to a boil. Shred the chicken and add to the soup mixture. Add coconut milk, lime juice, noodles, spinach and cilantro. Heat until hot, but don't boil forever or the spinach will turn to mush.
You can really do anything you want with this...just chicken and noodle, just chicken, add different veggies...add shrimp...it has lots of possibilities!
