Coconut Curry Chicken Soup

Prep Time: 5 Minutes

Cook Time: 15 Minutes

Ready In: 20 Minutes

Servings: 7

Recipe is from Cooking Light.

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:

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.

By RecipeOfHealth.com