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Coconut-Curry Chicken Soup
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
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