Thai Coconut Curry Chicken Soup L Panning the Globe

panningtheglobe.com

Jannie

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

Directions at panningtheglobe.com

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