This recipe comes from the December 2008 issue of Cooking Light. The soup is delicious!!! I substituted tofu for the chicken, but I think any protein would be really tasty. Don’t be scared by the list of ingredients, because it comes together really quickly. We will definitely make this one again.
Ingredients:
- 4 c. water
- Salt to taste
- 3 c. fresh spinach leaves
- 1/2 lb. snow peas, trimmed and cut in half crosswise (or green beans)
- 1 (5 3/4 oz.) package pad Thai noodles (wide rice stick noodles)
- 1 TBSP canola oil
- 1/4 c. 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 c. less-sodium chicken broth
- 1 (13.5 oz.) can light coconut milk
- 2 1/2 c. shredded cooked chicken breast or 1 lb. baked tofu (about 1 lb.)
- 2 TBSP brown sugar
- 2 TBSP fish sauce
- 1/2 c. cilantro, chopped
- 1/2 c. green onions, chopped
- 4 small hot red chiles, seeded and chopped, or 1/4 teaspoon crushed red pepper
- Lime wedges
Directions:
- Cook Veggies and Noodles: Bring 4 c. water to a boil in a large saucepan. Add salt, spinach, and peas/green beans to pan; cook for 30 seconds. Remove vegetables from pan with a slotted spoon; place in a large bowl. Add noodles to pan and let come to a boil, then turn the heat off and let the noodles sit in the hot water for 10 minutes, or until done according to the package. Drain and run under cold water. Chop noodles if desired, and either add noodles to spinach mixture in bowl or keep noodles separate to add to individual bowls.
- Soup: 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 brown sugar and fish sauce to pan; cook for 2 minutes.
- Bring soup to a simmer; then add the cooked veggies and cooked chicken, if using (if adding the noodles to the pot, do so now).
- Serve: Add noodles to individual bowls and ladle soup over and top with baked tofu (if using), cilantro, green onions, and chiles and serve with lime wedges.
Coconut Curry Soup
Ingredients
4 c. water
Salt, to taste
3 c. fresh spinach leaves
1/2 lb. snow peas, trimmed and cut in half crosswise (or green beans)
1 (5 3/4 oz.) package pad Thai noodles (wide rice stick noodles)
1 TBSP canola oil
1/4 c. 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 c. less-sodium chicken broth
1 (13.5 oz.) can light coconut milk
2 1/2 c. shredded cooked chicken breast or 1 lb. baked tofu (about 1 lb.)
2 TBSP brown sugar
2 TBSP fish sauce
1/2 c. cilantro, chopped
1/2 c. green onions, chopped
4 small hot red chiles, seeded and chopped, or 1/4 teaspoon crushed red pepper
Lime wedges
Directions
- Cook Veggies and Noodles: Bring 4 c. water to a boil in a large saucepan. Add salt, spinach, and peas/green beans to pan; cook for 30 seconds. Remove vegetables from pan with a slotted spoon; place in a large bowl. Add noodles to pan and let come to a boil, then turn the heat off and let the noodles sit in the hot water for 10 minutes, or until done according to the package. Drain and run under cold water. Chop noodles if desired, and either add noodles to spinach mixture in bowl or keep noodles separate to add to individual bowls.
- Soup: 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 brown sugar and fish sauce to pan; cook for 2 minutes.
- Bring soup to a simmer; then add the cooked veggies and cooked chicken, if using (if adding the noodles to the pot, do so now).
- Serve: Add noodles to individual bowls and ladle soup over and top with baked tofu (if using), cilantro, green onions, and chiles and serve with lime wedges.