Ingredients

The following ingredients have 4 Servings
  • 2 TB olive oil
  • half of a large onion (thinly sliced)
  • 2 tsp red curry paste (found in ethnic aisle of grocery stores)
  • 1 1/2 tsp yellow curry powder
  • 1/2 tsp ground tumeric
  • 1/2 tsp ground coriander
  • 2 cloves garlic (minced)
  • 6 cups regular chicken broth
  • 1 can (13.5 unsweetened coconut milk (found in ethnic aisle of grocery stores))
  • 1 lb cooked chicken breast (shredded (I use rotisserie for ease))
  • 1/2 cup green onions (chopped)
  • 2 TB sugar
  • 2 TB Asian fish sauce (Asian aisle of major grocery stores)
  • table salt and freshly ground black pepper (to taste)
  • 1/2 lb snow peas (ends trimmed)
  • 3 cups fresh spinach leaves
  • 1 5 3/4 oz package dry, wide-cut rice noodles (pad Thai noodles will work)

Instruction

  • In a large heavy pot, heat olive oil over medium heat. Add onion, red curry paste, yellow curry powder, tumeric, coriander, and garlic. Sauté for 1 minute, stirring constantly.
  • Add chicken broth and bring to a boil. Add coconut milk, reduce to a simmer for 5 minutes. Add chicken, green onions, sugar, and fish sauce, and simmer 2 minutes. Add salt and pepper to taste. Cover and keep warm.
  • Fill a large saucepan with water; sprinkle generously with table salt. Bring to a boil. Add peas and cook for 30 seconds. Add spinach and cook just until wilted. Remove vegetables with a slotted spoon and transfer to a large bowl.
  • Add rice noodles to the pan of water and cook according to package instructions until noodles are chewy yet tender. Drain noodles and mix well with veggies in bowl.
  • Divide noodle/veg mixture into serving bowls. Pour chicken soup mixture over the noodles in each bowl. Serve immediately.