Coconut-Curry Chicken Soup

By á-2195

Serving size 2 cups

Ingredients

• 4 cups water
• 3 cups fresh spinach leaves
• 1/2 pound snow peas, trimmed and cut in half crosswise
• 1 (5.75 oz) package pad thai noodles (wide rice stick noodles)
• 1 TBS canola oil
• 1/4 cup thinly sliced shallots
• 2 tsp red curry paste
• 1 1/2 tsp curry powder
• 1/2 tsp ground turmeric
• 1/2 tsp ground coriander
• 2 garlic cloves, minced
• 6 cups fat-free, lower sodium chicken broth
• 1 (13.5 oz) can light coconut milk
• 2 1/2 cups rotisserie chicken, shredded
• 1/2 cup chopped green onions
• 2 TBS sugar
• 2 TBS fish sauce
• 1/2 cup chopped fresh cilantro
• 1/4 tsp crushed red pepper
• lime wedges - optional

Details

Servings 7

Preparation

Step 1

Bring 4 cups of water to boil in a large sauce pan. Add spinach and peas to pan; cook for 30 seconds. Remove vegetables from pan with a slotted spoon; place in a large bowl. Add noodles to pan; cook 3 minutes. Drain; add noodles to spinach mixture in bowl.

Heat canola oil in pan over medium-high heat. Add shallots and the next 5 ingredients (through garlic) to pan; saute 1 minute, stirring constantly. Add chicken broth to pan, and bring to a boil. Add coconut milk to pan;reduce heat, and simmer 5 minutes. Add chicken mixture over noodle mixture in bowl. Stir in cilantro and chilis. Servce with lime wedges, optional