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Coconut-Curry Chicken Soup

Coconut-Curry Chicken Soup

Photo: Kelsey Grace Harrison

Yield

7 servings (serving size: 2 cups soup and 1 lime wedge)

Snow peas, spinach, and chicken breast give this 5-star Coconut-Curry Chicken Soup flavor, texture, and a wealth of nutrients.

Ingredients

  • 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

Nutrition Information

  • calories 315
  • caloriesfromfat 22 %
  • fat 7.8 g
  • satfat 3.7 g
  • monofat 2.2 g
  • polyfat 1.3 g
  • protein 29.3 g
  • carbohydrate 30.9 g
  • fiber 2.4 g
  • cholesterol 62 mg
  • iron 3.2 mg
  • sodium 841 mg
  • calcium 78 mg

How to Make It

  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; 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.