Coconut-Curry Chicken Soup

Ingredients

• 1 tablespoon canola oil 
• 1 pound chicken shredded cooked
• 1.5 teaspoons curry powder 
• 6 cups fat-skimmed beef broth fat-free
• 2 tablespoons fish sauce 
• 0.5 cup cilantro leaves fresh chopped
• 2  garlic clove minced
• 0.5 cup spring onion chopped
• 0.5 teaspoon ground coriander 
• 0.5 teaspoon turmeric 
• 13.5 ounce lite coconut milk light canned
• 7  lime wedges 
• 5.8 ounce soup noodles (wide rice stick noodles)
• 4 small pepper red hot crushed seeded chopped
• 2 teaspoons curry paste red
• 0.3 cup shallots thinly sliced
• 0.5 pound snow peas trimmed cut in half crosswise
• 3 cups pkt spinach fresh
• 2 tablespoons sugar 
• 4 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• slotted spoon

Directions

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; saut 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. Stir in cilantro and chiles.
12. Serve with lime wedges.