Tuesday, April 3, 2012

Quick & Easy Thai-Inspired Coconut Soup

My husband and I LOVED this soup recipe!!  My kids just thought it was ok... except for my daughter, who also said she loved it, but didn't finish her bowl.... hmmmm.  Anyway, for being such a quick soup, it is just full of flavor.  When cutting the jalapeno, be careful, and if you don't want any spicy-hotness, do not add any seeds to the soup.  The seeds is where all the heat is.  I can only buy full-fat coconut milk here, which made this delicious and creamy.  Low-fat would work just as well, and save some calories.  I added all the juice from one lime, which ended up being about 2 Tablespoons instead of the 1.5 called for.  It was delicious! 

Quick & Easy Thai-Inspired Coconut Soup
adapted from Our Best Bites

1 teaspoon olive oil
1 jalapeno pepper, minced
1 1/2 tablespoon fresh minced ginger, or 1 ½ teaspoons ground dry ginger
1 clove garlic, minced
2 14.5-ounce cans low-sodium chicken broth
1 13.5 ounce can coconut milk or light coconut milk (about 1 3/4 cups)
1/4 teaspoon kosher salt
2 packages ramen noodes (discard seasoning packet)
optional: ¾ cup sliced mushrooms
1 ½ tablespoon fresh lime juice (more or less to taste)
2 tablespoon chopped cilantro
1 cup diced or shredded cooked chicken
toppings: additional chopped cilantro, sliced green onions, and lime wedges

1.  Heat medium sized pot to medium-high heat on stove top. Add olive oil, jalapeno, garlic, and ginger (if using fresh.) Cook for 1-2 minutes, stirring frequently, until jalapeno, ginger, and garlic are softened and fragrant. If using ground ginger, add now and stir. Add chicken broth, coconut milk, and salt and increase heat to bring mixture to a boil.

2.  Reduce to simmer and add noodles (remember to discard seasoning packet that comes with noodles.) Simmer 3-5 minutes, until noodles are softened. If using mushrooms, add them in the final 2-3 minutes of cooking the noodles. Add chicken and simmer for about 30 seconds to heat through. Remove pot from heat and stir in lime juice, chicken, and cilantro. Ladle into serving bowls and garnish with additional chopped cilantro, green onions, and lime wedges if desired. Serve immediately (these noodles absorb liquid very quickly). Serves 4-6.

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