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

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.


One thought on “Coconut Curry Chicken Soup

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s