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Coconut curry Chicken Soup Recipe

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This recipe for Coconut curry Chicken Soup, by , is from Eileen's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Eileen Kelly

Category:
Category:

Ingredients:  
Ingredients:  
4 cups water 2 Tble Fish Sauce
3 cups fresh spinach ½ cup chopped fresh cilantro
½ pound snow peas, trimmed and cut crosswise 4 small hot red chiles seeded and chopped
1 (5¾-ounce) package pad Thai noodles 7 lime wedges
(wide rice noodles)
1 Tble canola oil
¼ cup thinly sliced shallots
2 tsp red curry paste
1½ tsp curry powder
½ tsp ground turmeric
½ ground coriander
2 garlic cloves, minced
6 cups chicken broth
1 (13.5 ounce) can light coconut milk
2½ cups shredded cooked chicken breast
½ cup chopped green onions
2 Tble sugar

Directions:
Directions:
Bring 4 cups water to boil in large saucepan. Add spinach and peas to pan; cook 30 seconds. Remove vegetables from pan with a slotted spoon; place in large bowl.

Heat canola oil in pan over medium-high heat. Add shallots and the next 5 ingredients (through garlic) to pan; sauté 1 minutes, stirring constantly. Add chicken broth to pan, and bring to 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.

Number Of Servings:
Number Of Servings:
7 servings
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
One of the first soups I experimented with, it quickly became a family favorite. To save time buy a rotisserie chicken

 

 

 

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