Coconut-Curry Chicken Soup
Recipe: #14722
October 18, 2014
"Modified recipe from Cooking Light, December 2008, by Tina Washburn, San Diego, California. Recipe yield: 7 servings (serving size: 2 cups and 1 lime wedge). For just me, I'll make half a recipe, poaching chicken breasts, and creating my own broth! Extra cooking time has been allowed for poaching and shredding the chicken!"
Ingredients
Nutritional
- Serving Size: 1 (610.2 g)
- Calories 295.9
- Total Fat - 7.8 g
- Saturated Fat - 2.2 g
- Cholesterol - 74.9 mg
- Sodium - 1337 mg
- Total Carbohydrate - 35.4 g
- Dietary Fiber - 4.2 g
- Sugars - 9.5 g
- Protein - 23.7 g
- Calcium - 145.9 mg
- Iron - 3.4 mg
- Vitamin C - 26.6 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Bring 4 cups water to a boil in a large pot. Add spinach and peas to pan; cook for 30 seconds. Remove vegetables from pot with a slotted spoon; place in a large bowl.
Step 2
Add noodles to pot; cook 3 minutes. Drain; add noodles to spinach mixture in bowl.
Step 3
Heat oil in pot over medium-high heat. Add shallots and the next 5 ingredients (through garlic) to pot; sauté 1 minute, stirring constantly.
Step 4
Add chicken broth to pot, and bring to a boil.
Step 5
Add coconut milk to pot; reduce heat, and simmer 5 minutes.
Step 6
Add cooked chicken, onions, sugar, and fish sauce to pot; cook for 2 minutes.
Step 7
Add the noodle mixture back to the pot; bring back to heat.
Step 8
Taste for seasonings!
Step 9
Stir in cilantro and red pepper flakes.
Step 10
Makes seven 2 cup servings.
Step 11
Garnish each serving with one lime wedge.
Tips
- Cooked chicken
- Homemade broth