Coconut-Curry Chicken Soup

By Chez_Alexander

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

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

Details

Servings 6
Preparation time 10mins
Cooking time 35mins
Adapted from ci4.googleusercontent.com

Preparation

Step 1

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.