Coconut Curry Chicken Soup

4 cups water
2 chicken breasts
1 tbs coconut oil
1/4 cup shallots, thinly slices
2 tsp red curry paste (more if you want it spicy)
1 1/2 tsp curry powder
1/2 tsp turmeric
1/2 tsp coriander
2 cloves garlic, crushed or minced
6 cups chicken broth
1 can coconut milk
1/2 cup chopped green onions
2 TBS sugar
2 TBS fish sauce
3 cups fresh spinach leaves
1/2 lb snow peas, trimmed
1 6 ounce package pad thai noodles

TOPPINGS:
1/2 cup chopped cilantro
3 small red or green chilies, seeded and chopped
2 limes, cut into wedges

In a large pot heat the 4 cups of water and the chicken breasts. Boil until the chicken is cooked through. Drain the chicken and set aside. In another large pot over high heat add the coconut oil, shallots, curry paste, curry powder, spices and garlic. Saute for about a minute, stirring often.  Add the chicken broth and bring to a low boil, then add the coconut milk. Let simmer, covered for about 5 minutes. In the meantime shred the cooked chicken. Add the chicken, fish sauce, and sugar. Reduce heat and cover. About 5 minutes before serving increase heat and bring to a boil. Add the noodles, snow peas, spinach and green onions. Cook until the noodles are just tender, it doesn’t take long. Serve with the cilantro, chilies, and lime juice.

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One response to “Coconut Curry Chicken Soup

  1. Pingback: The Commune Table-October Week 1 | The Zyp Family

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