Coconut Curry Chicken Soup

Description
A bright coconut chicken soup with rice noodles, spinach, peas, curry, and lime.

Ingredients

• 4 cups water
• 3 cups fresh spinach leaves
• 1/2 pound snow peas, trimmed and cut
• 1 package pad thai rice 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 turmeric
• 1/2 teaspoon coriander
• 2 garlic cloves, minced
• 6 cups chicken broth
• 1 can light coconut milk
• 2 1/2 cups shredded cooked chicken breast
• 1/2 cup chopped shallots
• 2 tablespoons sugar
• 2 tablespoons fish sauce
• 1/2 cup cilantro leaves
• 1/4 teaspoon crushed red pepper
• Lime wedges

Instructions

1. Boil the water in a large saucepan.
2. Cook the spinach and snow peas briefly, remove them, then cook the noodles and drain.
3. Heat the oil in the pan and saute the sliced shallots, curry paste, curry powder, turmeric, coriander, and garlic for 1 minute.
4. Add the chicken broth and bring to a boil.
5. Stir in the coconut milk and simmer 5 minutes.
6. Add the chicken, chopped shallots, sugar, and fish sauce and cook 2 minutes more.
7. Pour the soup over the noodles and vegetables.
8. Finish with cilantro, crushed red pepper, and lime wedges.