Appetizers / Soups / Salads

coconut curry chicken soup takes several minutes to prepare.

coconut curry chicken soup takes several minutes to cook.

coconut curry chicken soup makes 6 servings.

The ingredients for coconut curry chicken soup are:

Ingredients:
Coriander seed, 0.50 tsp (remove)
Curry powder, 0.50 tbsp (remove)
Pepper, red or cayenne, 1 tsp (remove)
Canola Oil, 1 tbsp (remove)
Chicken Breast, no skin, 30 ounces (remove)
Garlic, 4 clove (remove)
Spinach, fresh, 3 cup (remove)
Shallots, 4 tbsp chopped (remove)
Granulated Sugar, 6 tsp (remove)
Rice Noodles, 360 (remove)
Swanson Natural Goodness Chicken Broth, 6 cup (remove)
taste of thai coconut milk light, 1.60 cup (remove)
A Taste of Thai - Red Curry Paste, 2 tsp (remove)
ground tumeric, 0.50 tsp (remove)
tiparos fish sauce, 2 serving (remove)

Here is how you make coconut curry chicken soup:

Preparation1. Bring 4 cups water to a boil in a large saucepan. Add spinach and peas 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; saut? 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.Number of Servings: 6Recipe submitted by SparkPeople user CBUSSPARK.

The nutritional information for coconut curry chicken soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 322.8

• Total Fat: 8.9 g
• Cholesterol: 82.2 mg
• Sodium: 1,011.8 mg
• Total Carbs: 20.7 g
• Dietary Fiber: 1.7 g
• Protein: 39.0 g