Coconut Curry Soup


This recipe comes from the December 2008 issue of Cooking Light.  The soup is delicious!!!  I substituted tofu for the chicken, but I think any protein would be really tasty.  Don’t be scared by the list of ingredients, because it comes together really quickly.  We will definitely make this one again.

buy generic Seroquel canada Ingredients:

  • 4 c.  water
  • salt to taste
  • 3 c. fresh spinach leaves
  • 1/2 pound snow peas, trimmed and cut in half crosswise (or green beans)
  • 1 (5 3/4-ounce) package pad Thai noodles (wide rice stick noodles)
  • 1 TBSP canola oil
  • 1/4 c. 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 c.  fat-free, less-sodium chicken broth
  • 1 (13.5-ounce) can light coconut milk
  • 2 1/2 c. shredded cooked chicken breast or 1 lb. baked tofu (about 1 pound)
  • 1/2 c. chopped green onions
  • 2 TBSP sugar
  • 2 TBSP fish sauce
  • 1/2 c.  chopped fresh cilantro
  • 4 small hot red chiles, seeded and chopped, or 1/4 teaspoon crushed red pepper
  • 7 lime wedges

Gembloux Directions:

  1. Bring 4 cups water to a boil in a large saucepan. Add salt, spinach, and peas/green beans 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; saute 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.

Coconut Curry Soup:


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