Coconut-Curry Chicken Noodle Soup

Coconut-Curry Chicken Noodle Soup

Coconut-Curry Chicken Noodle Soup

Curry Coconut, Coconut and Curry…Two flavors that fuse together to create an Asian explosion of such colorful creativity! I have created Curry Coconut to share my passion for cooking and in particular the delights of experimenting with Curry Coconut concoctions. After much lengthy research on the internet I have found many sites exhibiting many Curry Coconut dishes however I wanted to add my own take on this wonderful fusion and offer up some of my own Curry Coconut delights. I have a niche for Quiche, you might say,  and so my first recipe is my famous Curry Coconut tart. This is a true gem never failing to add that wow factor at a buffet or luncheon. The aromatic lemongrass and the Coconut Curry flavors bind together in a delicate buttery pastry case creating some fancy finger food that your guests will love to feast on

 

Coconut-Curry Chicken Noodle Soup

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

Coconut-Curry Chicken Noodle Soup

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; saute 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 chilies. Serve with lime wedges.

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