How to make Coconut-Curry Chicken Soup

 

Recipe Of Coconut-Curry Chicken Soup

A Thai recipe that has the perfect flavor and texture and also the goodness of nutrients is made from blending the flavors of coconut and curry with chicken. It is sweet, sour, and spicy all at the same time. Here is how to make Coconut-Curry Chicken Soup:

Serving: 7 People
Preparation time: 35 mins
Cooking time: 20 mins

Ingredients

• 2 1/2 cups Chicken breast (shredded and cooked)
• 170 gram Thai Noodles (wide rice stick noodles)
• 6 Cups Chicken broth (fat-free and less sodium)
• 3 cups fresh Spinach leaves
• 1/2 cup Snow peas (trimmed and cut in half)
• 1/4 cup Shallots (thinly sliced)
• 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)
• 380 gram light Coconut milk
• 1/2 cup Green Onions (chopped)
• 2 tablespoons Sugar
• 2 tablespoons Fish sauce
• 1/2 cup fresh Cilantro (chopped)
• 4 small hot Red Chilies (seeded and chopped)
• 1 tablespoon Canola Oil
• 4 cups Water

How to make Coconut-Curry Chicken Soup

Step 1: Take 4 cups water in a large saucepan and bring to boil

Step 2: Add spinach and peas and cook for 30 seconds

Step 3: Drain them and put in a bowl

Step 4: Add noodles to the saucepan and cook for 3 minutes

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