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Thai Coconut Curry Chicken Soup L Panning the Globe
Ingredients
  • subheading: UNITS USM:
  • subheading: SCALE:
  • 1 pound of boneless skinless chicken breasts (or 2 ½ cups of shredded poached chicken or leftover cooked chicken)
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • 8 ounces fresh spinach leaves (6 cups)
  • 6 ounces of wide rice noodles (I use A Taste of Thai)
  • 1 tablespoon canola oil
  • ⅓ cup thinly sliced shallots (1 large shallot)
  • 2 tablespoons Thai red curry paste (I use Thai Kitchen Red Curry Paste)
  • 1 heaping tablespoon minced garlic ( 3 cloves)
  • 1 ½ teaspoons curry powder (I use Madras Curry Powder)
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground coriander
  • 6 cups low-salt chicken broth
  • 1 (13.5-ounce) can light coconut milk
  • 4 green onions, thinly sliced crosswise
  • 2 tablespoons sugar (I used white but brown is ok too)
  • 2 tablespoons Thai fish sauce
  • ½ cup chopped fresh cilantro leaves
  • 4 small hot red chiles, seeded and chopped (or substitute ¼ teaspoon crushed red pepper)
  • 1 lime, cut into 8 wedges
Steps
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