Coconut-Curry Chicken Soup

Snow peas, spinach, and chicken breast give this 5-star Coconut-Curry Chicken Soup flavor, texture, and a wealth of nutrients.
Photo by Kira A.

PREP TIME

10

minutes

TOTAL TIME

35

minutes

SERVINGS

6

Servings

PREP TIME

10

minutes

TOTAL TIME

35

minutes

SERVINGS

6

servings

Ingredients

  • 4 4

    4 cups water

  • 3 3

    3 cups fresh spinach leaves

  • 1/2 1/2

    1/2 pound snow peas, trimmed and cut in half crosswise

  • 1 3/4-ounce) 1 3/4-ounce)

    1 (5 3/4-ounce) package pad thai noodles (wide rice stick noodles)

  • 1 1

    1 tablespoon canola oil

  • 1/4 1/4

    1/4 cup thinly sliced shallots

  • 2 2

    2 teaspoons red curry paste

  • 1 1/2 1 1/2

    1/2 teaspoons curry powder

  • 1/2 1/2

    1/2 teaspoon ground turmeric

  • 1/2 1/2

    1/2 teaspoon ground coriander

  • 2 2

    2 garlic cloves, minced

  • 6 6

    6 cups chicken broth

  • 1 1

    can 1 (13.5-ounce) can coconut milk

  • 2 1/2 2 1/2 1-pound)

    cups cooked chicken breast, shredded (about 1-pound)

  • 1/2 1/2

    1/2 cup green onions, chopped

  • 2 2

    2 tablespoons sugar

  • 2 2

    2 tablespoons fish sauce

  • 1/2 1/2

    1/2 cup fresh cilantro, chopped

  • 4 4 1/4

    small hot red chiles, seeded and chopped, or 1/4 teaspoon crushed red pepper

  • 6 6

    6 lime wedges

Directions

Bring 4 cups water to a boil in a large saucepan. 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; sauté 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, onions, sugar, and fish sauce to pan; cook for 2 minutes. Pour chicken mixture over noodle mixture in bowl. Stir in cilantro and chiles. Serve with lime wedges.

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