Coconut-Curry Chicken Soup

Ingredients

4 cups water

3 cups fresh spinach leaves 

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

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

1 tablespoon canola oil

1/4 cup thinly sliced shallots

2 teaspoons red curry paste

1 1/2 teaspoons curry powder

1/2 teaspoon ground turmeric

1/2 teaspoon ground coriander

2 garlic cloves, minced

6 cups fat-free, less-sodium chicken broth

1 (13.5-ounce) can light coconut milk

2 1/2 cups shredded cooked chicken breast (about 1 pound) 

1/2 cup chopped green onions

2 tablespoons sugar 

2 tablespoons fish sauce

1/2 cup chopped fresh cilantro

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

7 lime wedges

  • PREP 10 mins
  • COOK 30 mins
  • READY IN 40 mins

Directions

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.

2. 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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