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! :)
Absolutely awesome soup--wonderful blend of flavors!! Made it on a below zero night and it hit the spot and warmed us up, temperature and spice wise. Made recipe with no substitutions or additions, a real hit!
Followed the recipe exactly. Used crushed pepper vs. the red chilies. Excellent. The flavors weren't super strong, so don't expect blow-you-out-of-the-water spice or flavor, if you like strong flavors like we do, but this was our 1st CL hit in a long time in terms of a weeknight meal. Fresh & light. ETA: this review was based on the 1st night. Leftovers the 2nd night were significantly more flavorful. We loved it before, but the leftovers were even better with a lot more kick.
Oh my goodness was this recipe GOOD! Normally, my husband isn't crazy about soup, but with this meal, he was licking the bowl..that is how good it is!! The only change that I made was using kale instead of spinach. I couldn't find fresh spinach, so I used what I already had. I also had green chili paste and used that instead of the red chili paste. Definitely make this if you are looking for something totally different to make for your family.
Great soup. Made it tonight. As a previous reviewer said, I would break up the noodles to make it easier to eat. I also would cut down on the sugar. I was a bit skeptical about adding it, because the broth tasted great before I added it. A little too sweet for me, I'm more of a savory type of person.
This was wonderful!!! Followed the recipe to the tee except that I had to dial back the curry paste because of my girls, but the adults spiked it up with sriracha. The flavor was fantastic and the coconut flavor was not too overpowering. Everyone loved it including the girls (ages 5 and 6). Will be making this again very soon!
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