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; 12 lb snow peas, trimmed and cut in half crosswise; 1 (5 3/4 ounce) packagepad thai noodles (wide rice stick noodles); 1 tablespoon canola oil; ¼ cup thinly sliced shallot; 2 teaspoons red curry paste; 1 ½ teaspoons curry powder; ½ teaspoon ground turmeric; ½ teaspoon ground coriander; 2 garlic cloves, minced; 6 cups reduced-sodium fat-free chicken broth; 1 (13 1/2 ounce) can light coconut milk; 2 ½ cups shredded cooked chicken breasts (about 1 pound); ½ cup chopped green onion; 2 tablespoons sugar; 2 tablespoons fish sauce; ½ cup chopped fresh cilantro; 4 small hot red chili peppers, seeded and chopped or ¼ teaspoon crushed red pepper flakes; 7 lime wedges

Servings: persons

4 cups water
3 cups fresh spinach leaves
12 lb snow peas, trimmed and cut in half crosswise
1 (5 3/4 ounce) packagepad thai noodles (wide rice stick noodles)
1 tablespoon canola oil
¼ cup thinly sliced shallot
2 teaspoons red curry paste
1 ½ teaspoons curry powder
½ teaspoon ground turmeric
½ teaspoon ground coriander
2 garlic cloves, minced
6 cups reduced-sodium fat-free chicken broth
1 (13 1/2 ounce) can light coconut milk
2 ½ cups shredded cooked chicken breasts (about 1 pound)
½ cup chopped green onion
2 tablespoons sugar
2 tablespoons fish sauce
½ cup chopped fresh cilantro
4 small hot red chili peppers, seeded and chopped or ¼ teaspoon crushed red pepper flakes
7 lime wedges

1
Bring 4 cups water to a boil in a large saucepan.
2
Add spinach and peas to pan; cook for 30 seconds.
3
Remove vegetables from pan with a slotted spoon; place in a large bowl.
4
Add noodles to pan; cook 3 minutes.
5
Drain; add noodles to spinach mixture in bowl.
6
Heat canola oil in pan over medium-high heat.
7
Add shallots and the next 5 ingredients (through garlic) to pan; saute 1 minute, stirring constantly.
8
Add chicken broth to pan, and bring to a boil.
9
Add coconut milk to pan; reduce heat, and simmer 5 minutes.
10
Add chicken, onions, sugar, and fish sauce to pan; cook for 2 minutes.
11
Pour chicken mixture over noodle mixture in bowl.
12
Stir in cilantro and chiles.
13
Serve with lime wedges.

2286

kcal

Calories

Fat

262

Carbs

237

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, 12 lb snow peas, trimmed and cut in half crosswise, 1 (5 3/4 ounce) packagepad 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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