Rating: 4.5 stars
127 Ratings
  • 5 star values: 102
  • 4 star values: 18
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2

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

Recipe by Cooking Light December 2008

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Read the full recipe after the video.

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

315 calories; calories from fat 22%; fat 7.8g; saturated fat 3.7g; mono fat 2.2g; poly fat 1.3g; protein 29.3g; carbohydrates 30.9g; fiber 2.4g; cholesterol 62mg; iron 3.2mg; sodium 841mg; calcium 78mg.
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