Curry and Coconut Chicken Soup

Dr. Nandi's Curry and Coconut Chicken Soup

Use organic ingredients whenever possible.

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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


  • 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 and place in a large bowl.
  • Add noodles to pan and cook 3 minutes.
  • Drain; add noodles to spinach mixture in bowl.
  • Heat avocado oil in pan over medium-high heat.
  • Add shallots and the next 5 ingredients (through garlic) to pan and sauté for 1 minute, stirring constantly.
  • Add chicken broth to pan, and bring to a boil.
  • Add coconut milk to pan and reduce heat. Simmer for 5 minutes.
  • Add chicken, onions, sugar, and fish sauce to pan and cook for 2 minutes.

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