This sweet and spicy soup with chunks of chicken, peas, noodles adorned in a creamy coconut curry broth. This soup has plenty of heartiness that will warm your soul. The kit includes recipe card, no guess work.
#185 (Coconut Curry Soup) - Need(10) cups Water, (3) cups Fresh Spinach leaves, (1/2) lb. Snow peas, trimmed and cut in half crosswise, (1) 5 ¾ Oz. package Pad Thai Noodles, (wide rice stick noodles), (1) tbsp. Canola Oil, (1/4) cup Sliced Shallots, (2) tsp. Red Curry Paste, (1) 13.5 Oz. Coconut Milk, (1/2) cup chopped Green Onion, (2) tbsp. Fish Sauce, (1/2) cup Fresh Chopped Cilantro, (7) Lime Wedges and (1) Coconut Curry Soup Kit. Optional: (1) lb. is (approx.) 2.5 cups of Cooked boneless skinless chicken breasts, shredded
1st) Bring (4) cups water to a boil in a large saucepan. Add spinach and peas to pan; cook for (30) seconds. Remove vegetables from pan with a slotted spoon; place in a large bowl. Now add noodles to pan; cook (3) minutes. Drain; add noodles to spinach mixture in bowl.
2nd) In a pan over medium-high heat add Oil, Shallots and The Recipe Kit Spices and sauté 1 minute, stirring constantly. Add (6) cups of water to pan and bring to a boil.
3rd) Add coconut milk to pan; reduce heat, and simmer 5 minutes. Then add green onions, fish sauce and optional: cooked chicken to pan; cook for (2) minutes. Pour mixture over noodles.
Tip: Serve (1) lime wedges per bowl.
Note: Must prepare Optional: shredded chicken before beginning soup recipe.