First of all, I'd like to welcome new folks visiting from Bob's Red Mill! And dear readers, make sure you check out the wonderful collection of gluten-free, casein free recipes they've compiled in honor of Autism Awareness Month.
Secondly (and I realize without a proper segue), I'd like to just get to business and say that the soup I made the other night (also gluten free, by the way), is the third best thing to have ever happened to me--it closely follows marrying my husband and birthing my perfectly perfect children.
No joking here....It is that good.
I imagine sipping it, beach-side in some fabulous Thai resort. It's hot and sultry...but I've got a beer in hand and the water is steps away. This soup will take you there (no sunscreen required). It's incredibly aromatic with the perfect hint of spice. The bright and zingy broth is tamed with the addition of coconut milk (light is fine) and it's finished off with a handful of fresh cilantro, Thai basil, and sliced red chiles.
I could eat it for lunch, eat it for dinner, eat it every single day. Phuket, here I come.
Thai Chicken Coconut Soup
Adapted from Epicurious
Don't let the length of the ingredient list scare you. It's a simple soup to make, with incredibly complex flavor.
Prep time: 20 minutes
Total time: 30 minutes
Yield: serves 4
4 ounces Thai rice linguine noodles (for Pad Thai)
6 cups low-sodium chicken broth
1–2 red Thai (or jalapeño) peppers, seeded and finely chopped (plus slices for garnish)
3 cloves garlic, chopped
1 tablespoon grated ginger
2 teaspoons grated lemon zest
1 teaspoon grated lime zest
Juice from one lime
4 tablespoons Thai fish sauce, divided
1/2 pound brown button mushrooms, sliced
1 red bell pepper, cored seeded and sliced
2 boneless, skinless chicken breasts, cut into 2 1/2-inch-long by 1/4-inch-wide strips
1 cup light coconut milk
2 cups baby spinach
1/4 cup chopped cilantro
1/4 cup chopped Thai basil (or regular basil) leaves