A Taste of Thailand: Chicken Coconut Curry Soup

I love Thai food. Ironically, most of the food was too spicy for me when I went to Thailand (like the mildest curry made my nose run), but I love the flavors. I was shocked that Sofia loved this soup so much. She asked for seconds. The only thing that I modified was that I cut the noodles in half and cooked rice to pour the soup over to make it more mild for kiddos. I also didn't add Coriander or Chilies ( I was worried it would be too spicy and hot). This will be made again for sure!!!

Yield

7 servings (serving size: 2 cups soup and 1 lime wedge)
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

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.
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