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Coconut-Curry Chicken Soup

Created by Kerfuffle-Upon-Wincle (KUW) on October 18, 2014

4 cups water
3 cups fresh spinach leaves
1/2 pound snow peas (trimmed and cut in half crosswise)
5 3/4 ounces pad Thai noodles (wide rice stick noodles, or sub noodles of your choice)
1 tablespoon oil (olive oil)
1/4 cup thinly sliced shallots
2 teaspoons red curry paste
1 teaspoon mild curry powder
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander

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.