Categories: Recipes

Coconut Chicken Soup

By Tammy Allgood
Published: February 1, 2013

  • Yield: 8 Servings




  1. Place the water in a large saucepot over medium-high heat. Bring to a boil and add the spinach and peas. Cook 30 seconds and remove from the cooking water with a large slotted spoon. Place in a large serving bowl and set aside. Add the noodles to the water and cook 2 minutes. Drain and add the noodles to the spinach bowl.
  2. Return the pan to the stove and add the oil. When hot, add the shallots, curry powder, turmeric, coriander and garlic. Sauté 1 minute, stirring constantly. Add the stock and bring to a boil. Stir in the coconut milk and reduce the heat to low. Simmer 5 minutes. Add the chicken, onions, sugar and fish sauce. Cook 2 minutes and pour over the noodle mixture. Stir in the cilantro and red pepper. Ladle into warmed bowls and serve each with a lime wedge.