Dearest Jill, I miss cooking with you. Whenever we eat this delicious thai flavored soup, we all think of you and your lovely family and how much we miss hanging out at your house. You are such a good friend, it is horrible that we are separated by thousands of miles now! Love you bunches!
Coconut Curry Chicken Soup
4 cups water
3 cups fresh spinach leaves
1/2 pound snow peas, trimmed
1 package pad thai noodles (wide rice stick noodles)
1 Tbsp oil
1/4 cup thinly sliced shallots
2 tsp red curry paste
1 1/2 tsp curry powder
1/2 tsp turmeric
1/2 tsp coriander
2 garlic cloves, minced
6 cups chicken broth
1 13.5 oz can coconut milk
3 cups shredded cooked chicken breast
1/2 cup chopped green onions
2 Tbsp sugar
2 Tbsp fish sauce
1/2 cup chopped fresh cilantro
1/4 tsp red pepper flakes
7 lime wedges
Bring
water to boil. Add spinach and peas, cook for 30 seconds. Remove with
slotted spoon to another large bowl. Return water to a boil and add noodles, cook 3
minutes. Drain, and mix noodles with spinach mixture. Heat oil over medium
high heat in separate pan. Add shallots and spices through garlic, saute 1
minute, stirring constantly .Add chicken broth and bring to a boil. Add
coconut milk and reduce heat. Simmer 5 minutes. Add chicken, onions,
sugar, and fish sauce, cook 2 minutes more. Pour chicken mixture over
noodle mixture in bowl. Add cilantro and red pepper flakes. Serve with
lime wedges.
