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Coconut Curry Chicken Soup by laticia jefferson serves: 7	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Tina Washburn, San Diego, California, Cooking Light, DECEMBER 2008

"The aroma, color, texture, and combination of flavors make Thai cuisine delicious. The coconut milk gives the soup a creamy, smooth texture. Cook and shred the chicken before you start the recipe. This soup also reheats well." —Tina Washburn, San Diego
Nutritional Information
Calories:315 (22% from fat)
Fat:7.8g (sat 3.7g,mono 2.2g,poly 1.3g)
Protein:29.3g
Carbohydrate:30.9g
Fiber:2.4g
Cholesterol:62mg
Iron:3.2mg
Sodium:841mg
Calcium:78mg

Ingredients:

4 cups

water

3 cups

fresh spinach leaves

1/2 lb

snow peas, trimmed and cut in half crosswise

1 5 3/4 oz pkg

package pad thai noodles (wide rice stick noodles)

1 tbsp

canola oil

1/4 cup

thinly sliced shallots

2 tsp

red curry paste

1.50 tsp

curry powder

1/2 tsp

ground turmeric

1/2 tsp

ground coriander

garlic cloves, minced

6 cups

fat-free, less-sodium chicken broth

1 13.5 oz

can light coconut milk

2.50 cups

shredded cooked chicken breast (about 1 pound)

1/2 cup

chopped green onions

2 tbsp

sugar

2 tbsp

fish sauce

1/2 cup

chopped fresh cilantro

1/4 tsp

crushed red pepper

lime wedges

Directions:

Preparation

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; sauté 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.

Categories:

Soups