THAI-STYLE CHICKEN COCONUT SOUP WITH LEMON & LIME

Thai-style Chicken Coconut Soup with Lemon & Lime image

Provided by Heidi Hoerman @heidicookssupper

Categories Chicken

Number Of Ingredients 13

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3 to 4 cup(s) chicken broth (preferably homemade to avoid a too-salty soup)
1 bunch(es) fine rice noodles, ramen noodles or vermicelli
1 can(s) straw mushrooms, drained and cut in half (other canned or thinly sliced raw mushrooms may be substituted)
1/2 cup(s) red bell pepper, julienned
1 medium lemon, juice only (optionally add the zest)
1 medium lime, juice only (optionally add the zest but this can be bitter)
8 ounce(s) cooked chicken, roughly chopped
1 tablespoon(s) thai fish sauce (nam pla, sometimes called thai seasoning sauce)
2 to 3 dash(es) tabasco (as a substitute for thai chiles)
1 to 2 tablespoon(s) grated fresh ginger
1 can(s) coconut milk, unsweetened (light okay)
1 to 2 tablespoon(s) brown sugar (if needed to adjust tartness)
2 cup(s) fresh spinach, basil or cilantro, coarsely chopped

Steps:

In a medium soup pot, bring chicken broth to a simmer and add the noodles. Let the noodles simmer slowly as you prepare and add the other ingredients. Note: if you are using fresh mushrooms, slice them thinly and give them a five-minute head start in the boiling broth before adding the noodles.
Add the rest of ingredients (but not the spinach, cilantro, or basil) to the broth. Simmer slowly.
After the mixture has simmered for about 5 minutes, taste and adjust the seasoning with Thai fish sauce (for saltiness), Tabasco and ginger (for heat) and brown sugar (for sweetness). If you wish to add a stronger taste of lemon or more bitterness from the lime, add in some zest of each.
As soon as the noodles are done, add the spinach, cilantro or basil. Simmer one more minute and serve hot.