Thai Coconut Chicken Soup

I first heard of this yummy recipe about a year ago on Zorba Paster's radio show on Wisconsin Public Radio.  However, for some reason it's not on his website, so I had to do a little digging and combine a few recipes and make a few changes of my own.  For one, traditionally, raw chicken is thrown into the soup, which just sounded disgusting.  I decided to fry up the chicken first, and I liked the results.  I hope you will too.  It's extremely delicious, great for colds and cold weather, but good all year round.

Half bag of Egg Noodles
6 cups chicken broth
2-3 red dried peppers, finely chopped (jalapenos work in a pinch)
2 heaping T of minced garlic
1 T fresh grated ginger
2 tsp grated lemon zest
1 tsp grated lime zest
1/4 c fresh lime juice (about 1 1/2 limes worth)
3 T fish sauce (Asian section of grocery)
1/2 pound fresh mushrooms (portabella or shiitake)
3 boneless, skinless chicken breasts
1 can coconut milk (Asian section)
2 c baby spinach
2 T chopped cilantro (plus sprigs for garnish)
1 T olive oil
1 tsp garlic salt
1 tsp paprika
1 T soy sauce

Start by slicing the chicken breasts into quarter inch thick strips, about 1 to 2 inches long.  In a skillet, heat the olive oil and 1 T of minced garlic.  Add the chicken and cook, adding the paprika and garlic salt, cook til chicken is done.  Set aside.

In a stock pot, heat up the chicken broth and add the noodles.  You can use chicken bouillon cubes or powder, just use one extra measure or cube than the directions call for.  Add 1 T of minced garlic, the lemon zest, the lime zest, lime juice, ginger and bring up to heat, a nice simmer.  Add the 3 T of fish sauce.  At this point, it will smell like someone's ass, but never mind, we're not done yet.


Simmer for 5 or so minutes, then add the mushrooms.  Simmer another 5 minutes, then add the chicken and the coconut milk.  Simmer another 5 minutes, then stir in the spinach and cilantro.  Stir slowly til the spinach withers.  Season with a little more garlic salt to taste, reduce to lowest heat and cover.  Simmer another 15 minutes before serving, or longer if you like.  I like to shut it off and then re-heat it later on to serve, it gives the flavors time to blend.

Although this may not be the authentic Thai soup, it's absolutely wonderful!