Coconut and curry flavors make this Thai dish a reader favorite. Snow peas, spinach, and chicken breast give the soup flavor, texture, and a wealth of nutrients.

Tina Washburn
Recipe by Oxmoor House August 2011

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Recipe Summary test

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 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 next 5 ingredients 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 2 minutes. Pour chicken mixture over noodle mixture in bowl. Stir in cilantro and chiles. Serve with lime wedges.

Chef's Notes

You can substitute 1/4 teaspoon crushed red pepper for the hot red chiles, if you'd like.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

315 calories; 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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