Coconut Curry Chicken Soup

From Cooking Light – December 2008

Funny story – I went to the Asian food market to get some of the ingredients for this soup. The noodle isle is daunting. I’m asking everyone – “is this noodle for pad thai” because I can’t read the language. After about 10 minutes of picking packages up, I finally went to the front and asked for assistance. “Where can I find Pad Thai noodles in the noodle isle?” to which she pointed (to the noodle isle) and said, “Pad Thai noodle rice noodle, right there.” I said, “oh, ok. thanks so much.” and resumed my search. It was hysterically funny to me however, knowing that it was a rice noodle helped.

This soup is amazing. A few things I changed. We don’t care for the fish sauce too much so instead of 2 tablespoons, I use about 1 teaspoon or so. I didn’t use the chili’s at the end of the recipe so I added about 1/4 teaspoon of crushed red peppers and reduced the sugar since it wasn’t overly hot.

Wine pairing…amazing. I got Dr. Loosen 2013 Riesling (91 pts). It’s really terrific with this soup. This is a keeper – something I’d make for company. It was so, so good.


Coconut Curry Chicken Soup

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

  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
Caloriesfromfat 22 %
Fat 7.8 g
Satfat 3.7 g
Monofat 2.2 g
Polyfat 1.3 g
Protein 29.3 g
Carbohydrate 30.9 g
Fiber 2.4 g
Cholesterol 62 mg
Iron 3.2 mg
Sodium 841 mg
Calcium 78 mg


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