Coconut-Curry Chicken Soup

Name: Coconut-Curry Chicken Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 7
Cuisine: Global
Ingredients: 1 Tbsp canola oil; 454 grams 1/2 cups shredded cooked chicken breast (about; 2 teaspoons curry powder; 1 liters fat-free, less-sodium chicken broth; 2 Tbsps fish sauce; 118 milliliters chopped fresh cilantro; 2 garlic cloves, minced; 118 milliliters chopped green onions; 1 teaspoons ground coriander; 1 teaspoons ground turmeric; 383 grams light coconut milk; 7 lime wedges; 163 grams package pad thai noodles (wide rice stick noodles); 4 smalls hot red chiles, seeded and chopped, or 1/4 teaspoon crushed red pepper; 2 teaspoons red curry paste; 59 milliliters thinly sliced shallots; 227 grams snow peas, trimmed and cut in half crosswise; 710 milliliters fresh spinach leaves; 2 Tbsps sugar; 946 milliliters water

You can never have too many main course recipes, so give Coconut-Curry Chicken Soup a try. This recipe makes 7 servings with 346 calories, 25g of protein, and 12g of fat each. This recipe covers 26% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. A mixture of snow peas, shallots, ground coriander, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the lime wedges you could follow this main course with the Frozen Key Lime Pie as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a dairy free diet.