Coconut Chicken Soup
By Published: February 1, 2013
- Yield: 8 Servings
Ingredients
- 4 cups water
- 3 cups spinach leaves fresh
- 1/2 pound snow peas cut in half crosswise
- 1 5.5 ounce package rice stick or pad thai noodles
- 1 tablespoon canola oil
- 1/4 cup shallots thinly sliced
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon turmeric ground
- 1/2 teaspoon coriander ground
- 2 cloves garlic peeled and minced
- 6 cups chicken stock gluten-free, low-sodium
- 1 can coconut milk light
- 2 1/2 cups chicken coarsley chopped, cooked
- 1/2 cup green onions chopped
- 2 tablespoons sugar
- 2 tablespoons fish sauce
- 1/2 cup cilantro chopped, fresh
- 1/4 teaspoon red pepper crushed
- 1 lime cut into 8 wedges
Instructions
- 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.
- 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.
