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From Food & Wine; Author Mai Pham. This sounded really good too so I posted it
Make and share this Coconut-Curry Noodle Soup recipe from Food.com.
- 3 cups Baby Spinach
- 1⁄4 lb snow peas, halved crosswise
- 3⁄4 lb dried chow mein noodles
- 3 tablespoons vegetable oil
- 2 shallots, thinly sliced
- 2 garlic cloves, minced
- 2 teaspoons Thai red curry paste
- 1 1⁄2 teaspoons Madras curry powder
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon ground turmeric
- 6 cups chicken stock or 6 cups low sodium chicken broth
- 1 (13 1/2 ounce) can unsweetened coconut milk
- 2 tablespoons asian fish sauce
- 2 tablespoons sugar
- 1⁄2 lb shredded cooked chicken (2 cups)
- 1⁄4 cup chopped fresh cilantro leaves
- 2 scallions, thinly sliced
- lime wedge, for serving
- sliced chile, for serving
- In a large pot of boiling salted water, cook the spinach and snow peas just until the spinach wilts, 30 seconds.
- Remove the vegetables.
- Add the noodles to the water and cook until ad dente, 8 minutes. Drain well.
- Transfer the spinach, snow peas and noodles to bowls.
- Meanwhiles, in a large saucepan, heat 1 tablespoon of the oil.
- Cook the shallots over moderately high heat until lightly browned, 2 minutes; transfer to a plate.
- Reduce the heat to moderate.
- Add the remaining 2 tablespoons of oil, the garlic, curry paste, curry powder, coriander and turmeric and stir-fry for 30 seconds.
- Add the stock, bring to a boil and cook for 3 minutes.
- Add the coconut milk, fish sauce and sugar, bring to a boil. Cook for 5 minutes.
- Add the chicken, cilantro and scallions and cook just until heated through; season with salt.
- Ladle the soup over the noodles and serve with the cooked shallots, lime wedges and sliced chilies.