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Coconut Curry Chicken Soup January 20, 2013

Filed under: Miscellaneous,Recipes — relaxattranquility @ 11:56 am
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This soup is amazing! 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. Curl up in front of the fire and enjoy. Warms the soul 🙂

Coconut Curry Chicken Soupcoconut thai soup

4 cups water
3 cups spinach leaves
1/2 lb snow peas, trimmed and cut in half
1 (5 3/4 ounce) pkg pad thai noodles
1 Tbls canola oil
1/4 cup thinly sliced shallots
2 tsp red curry paste
1 1/2 tsp curry powder
1/2 tsp ground turmeric
1/2 tsp ground coriander
2 garlic cloves, minced
6 cups fat free low sodium chicken broth
1 (13.5 ounce) can light coconut milk
2 1/2 cups shredded cooked chicken breast (about 1 lb)
1/2 cup green onions
2 Tbls sugar
2 Tbls fish sauce
1/2 cup chopped fresh cilantro
4 small hot red chiles, seeded and chopped
or 1.4 tsp crushed red pepper
7 lime wedges

Bring 4 cups water to a boil in a large saucepan. Add spinach and snow peas; 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.

Heat canola oil in a pan over medium-high heat. Add shallots and 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 wedge.

 

 
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