Coconut-Curry Chicken Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Chicken soup flavored with coconut and curry make this Thai recipe a reader favorite. Snow peas, spinach, and chicken breast give this coconut curry chicken soup flavor, texture, and a wealth of nutrients. 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 |
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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