Coconut Curry Chicken Soup

My sister first made this soup a couple of years ago and my whole family loved it. It has been on rotation ever since then and is an easy, delicious Thai inspired soup. Your can make this recipe even simpler by using rotisserie chicken instead of cooking chicken yourself. This recipe and be adjusted to suit your flavor preferences and will still be great! We've had version with less chilies and have had to omit the fish sauce as well for dietary restrictions. Any way we've had it, this soup does not fail and the leftovers are just as great as day 1. My photos don't do this justice as I skipped the garnishes this time around, but trust me, this is delicious!



Adapted from Tina Washburn

4 cups water
3 cups fresh spinach leaves
1/2 pound snow peas, trimmed and cut in half
1 (5 3/4 oz) package pad Thai noodles
1 tablespoons canola oil
1/4 cup thinly sliced shallots
2 tablespoons red curry paste
1 1/2 teaspoons curry powder
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
2 garlic cloves, minced
6 cups low sodium chicken broth
1 can (13.5 oz) light coconut milk
2 1/2 cups shredded cooked chicken breast (or shredded rotisserie chicken, skin removed)
1/2 cup chopped green onions
2 tablespoons sugar
2 tablespoons fish sauce
1/2 cup chopped fresh cilantro
4 small hot red chilies, seeded and copped (or 1/4 teaspoon crushed red pepper)
7 lime wedges

In a large pot, bring 4 cups of water to boil. Add spinach and peas and cook for 30 seconds. Remove the vegetables with a slotted spoon and set aside. Add the noodles to the pot and cook for 3 minutes. Remove from pot, drain and set aside with the spinach and peas.

Heat the oil in your pot over medium high heat. Add the shallots, curry paste, curry powder, turmeric, coriander and garlic and saute for a minute, stirring constantly. Add the broth to the pot and bring to boil. Once boiling, add coconut milk and reduce to a simmer. Simmer for 5 minutes. Add the chicken, onion, sugar and fish sauce to the pot and cook for 2 minutes. Add the noodles and veggies to the pot. Serve the soup, topping with cilantro and chilies. Serve with lime wedges. Pin It Now!