Coconut-Curry Chicken Soup Recipe

Name: Coconut-Curry Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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; saute 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.

1229

kcal

Calories

Fat

Carbs

172

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 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), and more.

Yes, Coconut-Curry Chicken Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut-Curry Chicken Soup

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