Curry and Coconut Chicken Soup

Curry and Coconut Chicken Soup

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Ingredients
  

  • 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

Instructions
 

  • 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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