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Coconut-Curry Chicken Soup

Cooking Light

Photo: Randy Mayor; Styling: Jan Gautro

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Outstanding

"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

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

Ingredients

  • 4  cups  water
  • 3  cups  fresh spinach leaves
  • 1/2  pound  snow peas, trimmed and cut in half crosswise
  • 1  (5 3/4-ounce) package pad thai noodles (wide rice stick noodles)
  • 1  tablespoon  canola oil
  • 1/4  cup  thinly sliced shallots
  • 2  teaspoons  red curry paste
  • 1 1/2  teaspoons  curry powder
  • 1/2  teaspoon  ground turmeric
  • 1/2  teaspoon  ground coriander
  • 2  garlic cloves, minced
  • 6  cups  fat-free, less-sodium chicken broth
  • 1  (13.5-ounce) can light coconut milk
  • 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

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.

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
Tina Washburn, San Diego, California, Cooking Light, DECEMBER 2008