Coconut Curry Soup with Chicken
Created by jordash on July 11, 2014
- Servings: 6
- Prep Time: 15m
- Cook Time: 12-15m
- Recipe #13053
Ingredients
- 4 cups water
- 3 cups fresh spinach leaves
- 1/2 pound snow peas, trimmed and cut in half crosswise
- 1 package (5 3/4-ounce) pad thai noodles (wide rice stick noodles)
- 2 tablespoons oil
- 1/4 cup shallots, sliced
- 2 teaspoons red curry paste
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 4 garlic cloves, minced
- 6 cups chicken broth
- 1 can (13.5 ounce) coconut milk
- 3 cups cooked chicken breast, diced
- 4 green onions, chopped
- 2 tablespoons granulated sugar
- 2 tablespoons fish sauce
- 1/2 cup fresh cilantro, chopped
- 4 small hot red chiles, seeded and chopped (or 1/4 teaspoon crushed red pepper)
- Salt
- 6 lime wedges
How to Make
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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.
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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.
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Step 3: Pour chicken mixture over noodle mixture in bowl. Stir in cilantro and chiles. Serve with lime wedges.
Nutritional Facts
- 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