Coconut-Curry Chicken Soup

20m
Prep Time
75m
Cook Time
1h 35m
Ready In

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!"

Original is 7 servings

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

0 Reviews

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