Name: Coconut-Curry Chicken Soup
Yield: 7 servings (serving size: 2 cups soup and 1 lime wedge)
Ingredients: 4 cups water; 3 cups fresh spinach leaves; ½ pound snow peas, trimmed and cut in half crosswise; 1 (5 3/4-ounce) package pad thai noodles (rice stick noodles); 1 tablespoon canola oil; ¼ cup thinly sliced shallots; 2 teaspoons red curry paste; 1 ½ teaspoons curry powder; ½ teaspoon ground turmeric; ½ teaspoon ground coriander; 2 garlic cloves, minced; 6 cups fat-free, lower-sodium chicken broth {Check for Gluten}; 1 (13.5-ounce) can light coconut milk; 2 ½ cups shredded cooked chicken breast (about 1 pound); ½ cup chopped green onions; 2 tablespoons sugar; 2 tablespoons fish sauce (such as Thai Kitchen); ½ cup chopped fresh cilantro; 4 small hot red chiles, seeded and chopped; 7 lime wedges

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.

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Coconut-Curry Chicken Soup

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