Coconut Curry Chicken Soup

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 7
• 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

Recipe

• 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.