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
How to Make It
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.
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.
I will make this again, for sure! My family loved it. I used all the ingredients per the recipe, plus added one sliced red bell pepper and 2 shredded carrots. Next time I will do the same except I will increase the spices as I do with almost every CL recipe I make. This definitely is not spicy as written...and for anyone who doesn't particularly care for fish sauce, you can't skip it - it really deepens the flavor here and won't make this taste fishy. The lime is essential too! Oh, I also modified the first step (steamed the snow peas in microwave, and did nothing to the spinach except add the hot snow peas and noodles to it. It wilted the rest of the way down after I poured the soup mixture over).
I would be happy to serve this to guests; tonight I actually used my pasta bowls and used a 1/2C measuring cup to place a formed portion of white rice in the center and ladled the soup around it. Garnished with sprig of cilantro and the lime wedge. It looked pretty fancy if I do say! :)
Have made this many times, and it's always good. You can add red bell peppers, mushrooms, or bok choi--or just make it as is. I always use just 2 cups of chicken broth (which would be 4 cups if I were making the entire recipe, but I usually make 1/2 the recipe for the two of us. That way, it's a one-dish meal. My husband always eats two servings, and I'm pretty happy with one. And I use the full amount of seasoning for half the recipe.
The soup was good, but only with the tweaks I picked up from prior reviews did it really shine. I doubled the spices including the curry paste. I added an EXTRA tablespoon of curry powder. I used up some Thanksgiving left overs by adding a riced baked sweet potato as well as some sliced mushrooms. I did not precook the spinach and peas, but threw them in after the chicken. I topped the soup at the table with the lime wedges and a dollop of sour cream (I think plain yogurt would be even better). After the tweaks it was delicious and I am so glad I have left overs for lunch today and then again for another meal for my hubby and I. Yummmm.....
OH MAN this soup is delicious!! I used the Flu Fighting stock I made from Everyday Maven's recipe http://www.everydaymaven.com/2013/flu-fighter-chicken-stock/, and only one tablespoon of sugar. I also added mushrooms to bulk it up a bit. This recipe is a keeper!
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