I hope you enjoy it
Coconut Curry Chicken Soup
1 TBSP canola oil
1/2 cup thinly sliced shallots
1-2 tsp red curry paste (depending how spicy you like it)
1 1/2 tsp curry powder
1/2 tsp. turmeric
1/2 tsp ground coriander
2 garlic cloves, minced
6 cups chicken broth
1 can coconut milk
21/2 cups cooked shredded chicken breast
2 TBSP sugar
2 TBSP fish sauce
3 cups fresh spinach
1/2 pound snow peas, cut in half, lengthwise
1 pkg. pad thai noodles, (wide rice stick noodles)
1/2 cup chopped fresh cilantro (optional)
4 small red chilies, seeded and chopped (optional)
1/2 lime, juiced
Preparation:
Heat oil in a large pot, add shallots and garlic, red curry paste, curry powder, turmeric and coriander. Cook until tender, just a few minutes. Add your broth, coconut milk and chicken. Add in sugar, fish sauce and lime juice. Let this cook a few minutes. Add in spinach and snap peas just before serving.
While the soup is cooking, cook your pad thai noodles in a separate pot, as per the instructions on the package. When the noodles are cooked, drain, and place a portion onto the bottom of every bowl. Top with soup. Add fresh cilantro, chiles and add a lime wedge for garnish.
Looks delish! I wonder if you could freeze it? I been making soups and freezing the leftovers lately.
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