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 pound 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)
If you can’t find fish sauce, which adds a delicious briny taste to the soup, just add some salt. The lime will take care of the rest.
If you’re on an immuno-suppressed diet, don’t turn off the heat when you add the cilantro, scallions, and jalapeño. Instead, cook them in the broth for about three minutes before serving.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.