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Chicken Coconut Curry Soup

Spinach leaves, snow peas, and chicken breast give this Chicken Coconut Curry Soup treasure of nutrients, texture and flavor. The coconut milk gives the soup a smooth and creamy texture.
Posted By: S. Kairod
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Prep Time: 10 | Cook Time: 45 | Ready In: 60
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US Metric

  • 6 cups chicken broth
  • 1 Lb. Chicken thighs or breasts
  • 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
  • 1 (13.5-ounce) can coconut milk
  • 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

Cooking Process:

Bring 6 cups broth to a boil in a large pot. Add chicken and cook for 30 minutes.  Take chicken out and allow to cool.  Remove skin, bones and shred meat.  Add spinach and peas to pot; cook for 30 seconds. Add noodles to pan; cook 3 minutes. Add shallots and the next 5 ingredients (through garlic) to pot and cook for 5 minutes. Add coconut milk to pan; reduce heat, and simmer 5 minutes. Add shredded chicken, onions, sugar, and fish sauce to pot; allow to cook for 10 minutes. Serve with cilantro, chiles & lime wedges.

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Reviewed on: Jul 26, 2013 By
Yummy ...!!!!