Coconut-Curry Chicken Soup

Coconut-Curry Chicken Soup
Photo by Randy Mayor

Ingredients

  • 7 lime wedges
  • ½ cup chopped fresh cilantro
  • 2 tablespoons fish sauce
  • 2 garlic cloves, minced
  • ¼ cup thinly sliced shallots
  • 1 (5 3/4-ounce) package pad thai noodles (wide rice stick noodles)
  • 3 cups fresh spinach leaves
  • + 13 more ingredients
    • ½ pound snow peas, trimmed and cut in half crosswise
    • 2 tablespoons sugar
    • ½ teaspoon ground turmeric
    • 2 teaspoons red curry paste
    • ½ teaspoon ground coriander
    • 4 small hot red chiles, seeded and chopped, or 1/4 teaspoon crushed red pepper
    • 1 tablespoon canola oil
    • 1 ½ teaspoons curry powder
    • ½ cup chopped green onions
    • 2 ½ cups shredded cooked chicken breast (about 1 pound)
    • 1 (13.5-ounce) can light coconut milk
    • 4 cups water
    • 6 cups fat-free, less-sodium chicken broth

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-h...

View full recipe at My Recipes

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