I have been feeling a little under the weather this week (the extreme cold isn’t helping!!). I always make a nice homemade soup to help me feel better when sick. This creamy and spicy soup is a thai twist on the classic chicken noodle soup. Packed with nutritious veggies and lean protein, this will sure help you get over any wintertime cold!
4 cups water
3 cups fresh spinach leaves
1/2 pound snow peas, trimmed & cut in half crosswise
1 (5 3/4-oz) package pad thai noodles
1 Tbsp canola oil
1/4 cup 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 cups low sodium chicken broth
1 (13.5 oz) can light coconut milk
2 1/2 cups shredded cooked chicken breast
1/2 cup chopped green onion
2 Tbsp sugar
2 Tbsp fish sauce
1/2 cup chopped fresh cilantro
4 small hot red chiles, seeded & chopped
7 lime wedges
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.
3. Add chicken broth to pan, and bring to a boil.
4. Add coconut milk to pan; reduce heat, and simmer 5 minutes.
5. 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.
Yield: 7 servings (315 calories, 7.8 g total fat, 3.7 g saturated fat, 29.3 g protein, 30.9 g carbohydrate, 2.4 g fiber, 62 mg cholesterol)
Cooking Light, December 2008