Coconut Curry Chicken Soup - Not So Fat Fridays

I found this recipe in Cooking Light & it was love at first sight & I loved it even more when I tasted it. Thai has become one of my favorite foods & I find that I enjoy the curry flavor in Thai food more than any other cuisine. Even if you don't enjoy curry I highly recommend this soup. 

The red curry paste adds such an amazing flavor & is different from the yellow powder. Also, don't be taken back by the fish sauce. It's not something you taste in the soup but I am sure contributes to the overall excellence!!!!!!!

This is perfect for lunch, dinner, weeknight family or special occasion for company!!!!!

{Picture taken from Cooking Light. My picture will not load right now}

4 cups water
3 cups fresh spinach leaves
1/2 pound snow peas, trimmed & 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

1. Bring 4 cups water to a boil in a large saucepan. Add spinach & 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 & the next 5 ingredients (through garlic) to pan; sauté 1 minute, stirring constantly. Add chicken broth to pan, & bring to a boil. Add coconut milk to pan; reduce heat, & simmer 5 minutes. Add chicken, onions, sugar & fish sauce to pan; cook for 2 minutes. Pour chicken mixture over noodle mixture in bowl. Stir in cilantro & chiles. Serve with lime wedges.

{My Thoughts}

You can find the red curry paste & fish sauce in the ethnic section of your market. The red curry has such an excellent taste. I could not find the pad thai noodles individually so I had to buy an 8oz package which had a sauce packet in it (in ethnic section as well) & reserved the sauce for another use. 

I used rotisserie chicken, dried cilantro instead of fresh & used the red pepper flakes instead of red chiles. I also didn't serve with the lime wedges. This was not a spicy soup but did have a nice subtle kick. I wouldn't change a thing.

HAVE A GREAT WEEKEND EVERYONE!!!!!