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Coconut Curry Chicken Soup
by laticia jefferson
serves: 7
  Tina Washburn, San Diego, California, Cooking Light, DECEMBER 2008

"The aroma, color, texture, and combination of flavors make Thai cuisine delicious. The coconut milk gives the soup a creamy, smooth texture. Cook and shred the chicken before you start the recipe. This soup also reheats well." —Tina Washburn, San Diego
Nutritional Information
Calories:315 (22% from fat)
Fat:7.8g (sat 3.7g,mono 2.2g,poly 1.3g)
Protein:29.3g
Carbohydrate:30.9g
Fiber:2.4g
Cholesterol:62mg
Iron:3.2mg
Sodium:841mg
Calcium:78mg
Ingredients:
  4 cups   water
  3 cups   fresh spinach leaves
  1/2 lb   snow peas, trimmed and cut in half crosswise
  1 5 3/4 oz pkg   package pad thai noodles (wide rice stick noodles)
  1 tbsp   canola oil
  1/4 cup   thinly sliced shallots
  2 tsp   red curry paste
  1.50 tsp   curry powder
  1/2 tsp   ground turmeric
  1/2 tsp   ground coriander
  2   garlic cloves, minced
  6 cups   fat-free, less-sodium chicken broth
  1 13.5 oz   can light coconut milk
  2.50 cups   shredded cooked chicken breast (about 1 pound)
  1/2 cup   chopped green onions
  2 tbsp   sugar
  2 tbsp   fish sauce
  1/2 cup   chopped fresh cilantro
  1/4 tsp   crushed red pepper
  7   lime wedges
Directions:
  Preparation

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.