Coconut Curry Chicken Soup


Yield: 6-7 servings


4 cups water

3 cups fresh spinach leaves

½ pound snow peas, trimmed and cut in half crosswise, about 2 cups

1 (5¾ oz) pkg pad Thai noodles (these are wide stick noodles)

1 Tbsp Flying Olive Lime, Cilantro & Roasted Onion, Garlic or a spicy Extra Virgin Olive Oil such as Harissa or Cayenne Red Chili or a Combination of Choice

2 tsp red curry paste

½ tsp curry powder

½ tsp ground turmeric

½ tsp ground coriander

2 garlic cloves, minced

1/4 cup thinly sliced shallots

6 cups low sodium chicken broth

1 (13.5 oz) can light coconut milk (a little less than 2 cups)

2 ½ cups shredded cooked chicken breast

½ cup chopped green onions, root end removed, white and light green parts only

2 Tbsp sugar            

2 Tbsp fish sauce

½ cup chopped fresh cilantro

¼-? tsp crushed red pepper, to taste

2 Tbsp freshly squeezed lime juice, about 1 lime, more to taste

7 lime wedges

Garnish Possibilities: green onions, sliced jalapeÄ‚±os, lime zest, and/or cilantro leaves


Bring 4 cups of water to a boil in a large saucepan. Add the spinach and snow peas and cook for 30 seconds. Remove the vegetables from the pan with a slotted spoon, reserving the water. Place in a large bowl. Add the noodles to the saucepan and cook for 3 minutes. Drain. Add the noodles to the spinach/snow peas mixture in the bowl.

Heat the Flying Olive EVOO of Choice in a saucepan over medium-high heat. In a small bowl, mix the curry paste, curry powder, turmeric, coriander, and garlic cloves. Add the shallots and the spice mixture to the pan and sautÄ‚© 1 minute, stirring constantly.

Add the chicken broth to the pan and bring to a boil. Add the coconut milk and simmer for 5 minutes. Add chicken, green onions, sugar, and fish sauce to the pan and cook for 2 minutes.

Add the noodle mixture in the bowl to the saucepan. Stir in cilantro, red pepper flakes, and lime juice. Taste and adjust seasonings. Heat until hot. Garnish, if desired. Serve with the lime wedges.

Submitted by Barb L.