Curry and Coconut Chicken Soup

Curry and Coconut Chicken Soup

  • 4 cups water
  • 3 cups fresh spinach leaves
  • 1/2 lb. snow peas (trimmed and cut in half crosswise)
  • 1 package pad thai noodles
  • 1 Tbsp avocado oil
  • 1/4 cup thinly sliced shallots
  • 2 tsp red curry paste
  • 1 1/2 tsp curry powder
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground coriander
  • 2 cloves garlic (minced)
  • 6 cups fat-free chicken broth
  • 1 can light coconut milk
  • 2 1/2 cups shredded cooked chicken breast
  • 1/2 cup chopped green onions
  • 2 Tbsp sugar
  • 2 Tbsp fish sauce
  • 1/2 cup fresh cilantro (chopped)
  • 4 small hot red chilis (seeded and chopped, or 1/4 tsp crushed red pepper)
  • 7 lime wedges
  1. Bring 4 cups water to a boil in a large saucepan. Add spinach and peas to pan, cook for 30 seconds.
  2. Remove vegetables from pan with a slotted spoon and place in a large bowl.
  3. Add noodles to pan and cook 3 minutes.
  4. Drain; add noodles to spinach mixture in bowl.
  5. Heat avocado oil in pan over medium-high heat.
  6. Add shallots and the next 5 ingredients (through garlic) to pan and sauté for 1 minute, stirring constantly.
  7. Add chicken broth to pan, and bring to a boil.
  8. Add coconut milk to pan and reduce heat. Simmer for 5 minutes.
  9. Add chicken, onions, sugar, and fish sauce to pan and cook for 2 minutes.