Coconut Curry Soup with Chicken

15m
Prep Time
12-15m
Cook Time
27m
Ready In

Recipe: #13053

July 11, 2014



"This is a very good quick easy flavorful curry soup that will have you wanting more and more. Original recipe from Cooking Light"

Original is 6 servings

Nutritional

  • Serving Size: 1 (620.2 g)
  • Calories 363.9
  • Total Fat - 25.8 g
  • Saturated Fat - 16.3 g
  • Cholesterol - 64.6 mg
  • Sodium - 1741.6 mg
  • Total Carbohydrate - 19.6 g
  • Dietary Fiber - 4.6 g
  • Sugars - 9.7 g
  • Protein - 19 g
  • Calcium - 84.8 mg
  • Iron - 4.6 mg
  • Vitamin C - 28 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 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.

Step 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.

Step 3

Pour chicken mixture over noodle mixture in bowl. Stir in cilantro and chiles. Serve with lime wedges.

Tips


No special items needed.

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