Coconut Curry Chicken Soup

• 4 cups water
• 3 cups fresh spinach leaves
• 12 lb snow peas, trimmed and cut in half crosswise
• 1 (5 3/4 ounce) packagepad thai noodles (wide rice stick noodles)
• 1 tablespoon canola oil
• 14 cup thinly sliced shallot
• 2 teaspoons red curry paste
• 1 12 teaspoons curry powder
• 12 teaspoon ground turmeric
• 12 teaspoon ground coriander
• 2 garlic cloves, minced
• 6 cups reduced-sodium fat-free chicken broth
• 1 (13 1/2 ounce) can light coconut milk
• 2 12 cups shredded cooked chicken breasts (about 1 pound)
• 12 cup chopped green onion
• 2 tablespoons sugar
• 2 tablespoons fish sauce
• 12 cup chopped fresh cilantro
• 4 small hot red chili peppers, seeded and chopped or 14 teaspoon crushed red pepper flakes
• 7 lime wedges

1. Bring 4 cups water to a boil in a large saucepan.
2. Add spinach and peas to pan; cook for 30 seconds.
3. Remove vegetables from pan with a slotted spoon; place in a large bowl.
4. Add noodles to pan; cook 3 minutes.
5. Drain; add noodles to spinach mixture in bowl.
6. Heat canola oil in pan over medium-high heat.
7. Add shallots and the next 5 ingredients (through garlic) to pan; saute 1 minute, stirring constantly.
8. Add chicken broth to pan, and bring to a boil.
9. Add coconut milk to pan; reduce heat, and simmer 5 minutes.
10. Add chicken, onions, sugar, and fish sauce to pan; cook for 2 minutes.
11. Pour chicken mixture over noodle mixture in bowl.
12. Stir in cilantro and chiles.
13. Serve with lime wedges.

water, fresh spinach leaves, snow peas, packagepad thai noodles, canola oil, shallot, red curry, curry powder, ground turmeric, ground coriander, garlic, chicken broth, light coconut milk, chicken breasts, green onion, sugar, fish sauce, fresh cilantro, hot red chili peppers, lime wedges

Taken from www.food.com/recipe/coconut-curry-chicken-soup-467398 (may not work)