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Nutritional Info
  • 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

View full nutritional breakdown of coconut curry chicken soup calories by ingredient
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coconut curry chicken soup

Submitted by: CBUSSPARK


Number of Servings: 6

Ingredients

    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)

Directions

Preparation

1. 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; sauté 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: 6

Recipe submitted by SparkPeople user CBUSSPARK.






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