Monday, December 1, 2008

Coconut-Curry Chicken Soup


This might just be the perfect, healthy winter soup. It's spicy enough to warm your belly, but not spicy enough to scare off those who don't like spicy! It packs in a lot of veggie servings and you know what, it hardly tastes like anything remotely healthy. It also reheats quite well!
Coconut-Curry Chicken Soup
Source: Cooking Light (December 2008)


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 (I think I'd use less next time)
4 small hot red chiles, seeded and chopped, or 1/4 teaspoon crushed red pepper
7 lime wedges (did not use)

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.

Servings: 7 (2 cups each, 1 lime wedge)
Nutritional Info: Calories: 315; Fat 7.8g; Protein: 29g; Carbs: 31g; Fiber: 2.4g; Cholesterol: 62mg; Sodium:841mg
WW Pts: 6 Pin It