Chicken & Noodles in Coconut Lime Broth

I am always on the lookout for a dinner that is clean eating, easy to make, and appeals to the varied tastes of my crew.

We tried this one from cookforyourlife.org in the Delaney Test Kitchen and we all loved it - even those (the kids) who don’t normally like mushrooms.

This one is worth adding into your weeknight rotation.
 


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Chicken & Noodles in Coconut Lime Broth
 
INGREDIENTS:

• 2 teaspoons canola oil
• ½ onion, sliced thin
• 1 clove garlic, sliced thin
• 3-inch piece ginger, peeled and cut into slices
• ¼ teaspoon red pepper flakes, or to taste
• 4 cups chicken broth
• 2 cups coconut milk
• 2 teaspoons lime zest
• 2 teaspoons fish sauce
• ½ lb shiitake mushrooms, sliced (about 2 cups)
• 6 ounces flat rice noodles
• 10 ounces skinless, boneless chicken breast, sliced into thin strips
• ½ cup loosely packed baby spinach or roughly chopped spinach
• ¼ cup fresh lime juice
• 2 tablespoons cilantro leaves, roughly chopped
• 2 stalks scallions, white and light green parts only, sliced
• ½ jalapeño, sliced (optional)

DIRECTIONS:

1. Heat oil in a medium stockpot over medium-high heat. Cook onions, garlic, ginger, and red pepper flakes just until the onions turn translucent, about 4 minutes.
2. Add the chicken broth, coconut milk, lime zest, and fish sauce. Bring to a boil. Lower to a simmer and add the sliced mushrooms, cook for 5 minutes. Season to taste.
3. Meanwhile, soak and drain the rice noodles according to package instructions.
4. Bring the soup back up to a boil, and add the sliced chicken. Cook until the chicken is no longer pink, about 5 minutes. Stir in the spinach and cook for 2 minutes.
5. Turn off the heat and stir in the lime juice, cilantro leaves, and scallions.
6. Divide the rice noodles between 4 bowls. Pour the hot broth over the noodles. Serve with jalapeño slices, if using (and you definitely should!).

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