Thai Coconut Curry Chicken Soup

Ingredients

• 6 oz. pad thai rice noodles
• 2 Tbsp olive oil or canola oil, divided
• 1 cup finely chopped yellow onion
• 1 1/2 Tbsp minced garlic
• 2 tsp curry powder
• 2 tsp red curry paste
• 1/2 tsp turmeric
• 1/2 tsp ground coriander
• 1 red bell pepper, sliced into small, thin strips
• 6 cups low-sodium chicken broth
• 1 can regular or light coconut milk
• 3 cups shredded cooked rotisserie chicken
• 8 oz. snow peas, trimed and sliced in half crosswise
• 2 Tbsp packed light-brown sugar
• 2 Tbsp fish sauce
• 1/2 cup chopped green onions
• Salt
• 5 oz. fresh spinach
• 1/2 cup chopped fresh cilantro
• 2 Tbsp fresh lime juice
• Chopped peanuts
• 1 red chili pepper, seeded and chopped or sriracha

Directions

1. In a large saucepan, bring 4 cups of water up to a boil. Add the rice noodles and cook them following the package directions, usually about 3 – 6 minutes. Drain the noodles, then rinse them under cold water.
2. Warm 1 Tbsp oil in a large pot over medium-high heat. Add the onion and cook for 3 minutes, then stir in another 1/2 Tbsp oil along with the garlic, curry powder, curry paste, turmeric, and coriander.
3. Cook the spice mixture for 1 minute, then add the last 1/2 Tbsp oil and the bell pepper. Cook for 1 minute more. Pour in the chicken broth and bring the soup to a boil.
4. Stir in the coconut milk, put the lid on, lower the heat to low, and simmer for 10 minutes. Add the chicken, snow peas, brown sugar, fish sauce, and green onions.
5. Add salt to taste and cook for 2 minutes. Stir in the spinach, cilantro, and lime juice, and cook just until the spinach wilts.
6. Add the noodles and toss them into the soup. Serve warm with peanuts and red peppers.