Coconut-Curry Noodle Soup

From Food & Wine; Author Mai Pham. This sounded really good too so I posted it

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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 1/2ounce) 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
•  salt
•  lime wedge, for serving
•  sliced chile, for serving

Directions

1. In a large pot of boiling salted water, cook the spinach and snow peas just until the spinach wilts, 30 seconds.
2. Remove the vegetables.
3. Add the noodles to the water and cook until ad dente, 8 minutes. Drain well.
4. Transfer the spinach, snow peas and noodles to bowls.
5. Meanwhiles, in a large saucepan, heat 1 tablespoon of the oil.
6. Cook the shallots over moderately high heat until lightly browned, 2 minutes; transfer to a plate.
7. Reduce the heat to moderate.
8. Add the remaining 2 tablespoons of oil, the garlic, curry paste, curry powder, coriander and turmeric and stir-fry for 30 seconds.
9. Add the stock, bring to a boil and cook for 3 minutes.
10. Add the coconut milk, fish sauce and sugar, bring to a boil. Cook for 5 minutes.
11. Add the chicken, cilantro and scallions and cook just until heated through; season with salt.
12. Ladle the soup over the noodles and serve with the cooked shallots, lime wedges and sliced chilies.