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Recipe

Spicy Thai Chicken and Pineapple Soup

By Ronne Day February/March 2016 Issue
Scott Phillips

Servings: 4

This bright, fragrant soup is just the thing to take the chill off a cold winter night. The sweetness of pineapple meets the heat of chile for a flavor duel that brings excitement to every bite.

Ingredients

  • 2 Tbs. fresh lime juice
  • 2 tsp. finely chopped fresh cilantro, plus
  • 2 Tbs. whole leaves
  • 1 tsp. Asian sesame oil
  • 4 oz. pad thai rice noodles, broken into 3- to 4-inch pieces
  • 4 cups lower-salt chicken broth
  • 1 lb. boneless, skinless chicken breast, cut into 1/2-inch cubes
  • 1/2 cup well-shaken canned coconut milk
  • 1 small red or green hot chile, such as serrano, thinly sliced
  • Kosher salt
  • 8 oz. fresh pineapple, cut into 1/2-inch pieces (about 1-1/2 cups)
  • 2 scallions, thinly sliced
  • Sriracha, for serving

Nutritional Information

  • Calories (kcal) : 360
  • Fat Calories (kcal): 100
  • Fat (g): 11
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 2.5
  • Cholesterol (mg): 65
  • Sodium (mg): 460
  • Carbohydrates (g): 35
  • Fiber (g): 2
  • Protein (g): 30

Preparation

  • In a medium bowl, combine 1 Tbs. of the lime juice with the finely chopped cilantro and sesame oil.
  • Cook the rice noodles according to package directions. Drain (do not rinse), then toss with the lime juice mixture.
  • In a 4-quart saucepan, bring the chicken broth and chicken to a boil over medium-high heat. Reduce the heat and simmer until the chicken is almost cooked through, about 5minutes. Add the remaining 1 Tbs. lime juice, the coconut milk, chile, and 1 tsp. kosher salt. Bring to a boil. Add the pineapple and cook for another minute. Stir in the cilantro leaves and noodles, and season to taste with salt.
  • Divide the soup among bowls, garnish with the scallions, and serve with the Sriracha on the side.
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Reviews (3 reviews)

  • pstaubs | 02/06/2020

    yum

  • ZackWill19 | 06/06/2016

    Great! I recommend extra sesame oil and less coconut milk for better flavor. Substitute onion for scallion, and put the onion in with the chicken broth. You can use leftover already cooked chicken in the soup.

  • user-5278336 | 01/14/2016

    Wonderful! I specifically enjoyed the complexity of flavors. Followed the directions and it was perfect. I substituted the pepper with a thinly sliced jalapeno and it was just the right amount of heat. Be careful adding Rooster Sauce! New and very happy subscriber to hard copy Fine Cooking!

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