Coconut Curry Chicken Soup
- Ready In:
- 20mins
- Ingredients:
- 20
- Serves:
-
7
ingredients
- 4 cups water
- 3 cups fresh spinach leaves
- 1⁄2 lb 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 shallot
- 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 reduced-sodium fat-free chicken broth
- 1 (13 1/2 ounce) can light coconut milk
- 2 1⁄2 cups shredded cooked chicken breasts (about 1 pound)
- 1⁄2 cup chopped green onion
- 2 tablespoons sugar
- 2 tablespoons fish sauce
- 1⁄2 cup chopped fresh cilantro
- 4 small hot red chili peppers, seeded and chopped or 1/4 teaspoon crushed red pepper flakes
- 7 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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RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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