- Blender or Immersion Blender (for pureeing ingredients like coconut milk)
- Large Cooking Pot (essential for preparing the soup, allowing it to cook and simmer properly)
- Wooden Spoon (useful for stirring and mixing ingredients)
- Silicone Spatula (ideal for scraping every bit of creaminess from the pot)
- High-Speed Immersion Blender (efficiently mixes and purees the soup to achieve a smooth consistency)
- 8-Quart Nonstick Soup Pot (suitable for making larger batches of Thai Chicken Coconut Soup)
- Stainless Steel Ladle (for serving and stirring the soup)
- High-Speed Blender (specifically helpful for coconut milk consistency)
- 20cm Stainless Steel Sauté Pan (useful if sautéing steps are needed)
- Dinnerware Set Including Soup Bowls and Utensils (enhances the dining experience when serving Thai Chicken Coconut Soup)
4 ounces cellophane noodles
6 cups low-sodium chicken broth
1–2 red Thai (or jalapeño) peppers, seeded and finely chopped (plus slices for garnish)
1 additional red Thai (or jalapeño) pepper slices for garnish
3 cloves garlic, chopped
1 tablespoon grated ginger
2 teaspoons grated lemon zest
1 teaspoon grated lime zest
1/4 cup fresh lemon (or lime) juice
4 tablespoons Thai fish sauce, divided
1/2 pound shiitake mushrooms, sliced (3 cups)
2 boneless, skinless chicken breasts (about 5 ounces each), cut into 2 1/2-inch-long by 1/4-inch-wide strips
1 cup light coconut milk
2 cups baby spinach
2 tablespoon chopped cilantro (plus sprigs for garnish)
1 cilantro sprigs for garnish
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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