Coconut-Curry Chicken Soup

coconut-curry-chicken-soup

This terrific soup was created by Tina Washburn, a personal chef from San Diego, and featured in the December 2008 edition of Cooking Light magazine. Our Minnesota night was a balmy 14 degrees, and we found the heat and flavor of this creation to be exactly what we needed. We enjoyed this soup with a crusty nine grain bread from a local bakery, and it was just the ticket to keep us warm and happy. Way to go, Tina!

Ingredients:

  • 4 cups water
  • 3 cups fresh spinach leaves
  • 1/2 pound snow peas, trimmed and cut in half crosswise
  • 1 (5 3/4-ounce) package pad thai noodles (wide rice stick noodles)
  • 1 tablespoon canola oil
  • 1/4 cup thinly sliced shallots
  • 2 teaspoons red curry paste
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • 2 garlic cloves, minced
  • 6 cups fat-free, less-sodium chicken broth
  • 1 (13.5-ounce) can light coconut milk
  • 2 1/2 cups shredded cooked chicken breast (about 1 pound)
  • 1/2 cup chopped green onions
  • 2 tablespoons sugar
  • 2 tablespoons fish sauce
  • 1/2 cup chopped fresh cilantro
  • 4 small hot red chiles, seeded and chopped, or 1/4 teaspoon crushed red pepper
  • 7 lime wedges

Preparation:

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.

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

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