Coconut-Curry Chicken Soup

This was so yummy but I’m definitely trying it with Shrimp next time or even without any meat at all.  I also didn’t have enough chicken broth and only used 4 cups vs. the 6 it calls for and I thought it was excellent.  I’m thinking 6 cups will take away from the coconut flavors, as I only got a hint of coconut flavor using 4 cups.  I’m thinking also that using 4 cups will take away from the very high sodium content that is in this dish at 841 mg.    I got this recipe from Cooking Light.

ry t

Ingredients
  • 4 cups water
  • 3 cups fresh spinach leaves
  • 1/2 pound snow peas, trimmed and cut in half crosswise
  • 1 (5 3/4-ounce) package pad thai noodles (wide rice stick noodles)
  • 1 tablespoon canola oil
  • 1/4 cup thinly sliced shallots
  • 2 teaspoons red curry paste
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • 2 garlic cloves, minced
  • 6 cups fat-free, less-sodium chicken broth
  • 1 (13.5-ounce) can light coconut milk
  • 2 1/2 cups shredded cooked chicken breast (about 1 pound)
  • 1/2 cup chopped green onions
  • 2 tablespoons sugar
  • 2 tablespoons fish sauce
  • 1/2 cup chopped fresh cilantro
  • 4 small hot red chiles, seeded and chopped, or 1/4 teaspoon crushed red pepper
  • 7 lime wedges
Preparation
  • 1. Bring 4 cups water to a boil in a large saucepan. Add spinach and peas to pan; cook for 30 seconds. Remove vegetables from pan with a slotted spoon; place in a large bowl. Add noodles to pan; cook 3 minutes. Drain; add noodles to spinach mixture in bowl.
  • 2. 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 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.

Tina Washburn, San Diego, California, Cooking Light
DECEMBER 2008

Nutritional Information

  • Amount per serving
  • Calories: 315
  • Calories from fat: 22%
  • Fat: 7.8g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 1.3g
  • Protein: 29.3g
  • Carbohydrate: 30.9g
  • Fiber: 2.4g
  • Cholesterol: 62mg
  • Iron: 3.2mg
  • Sodium: 841mg
  • Calcium: 78mg
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