- 1 T canola or olive oil
- ¼ C thinly sliced onion, chopped
- 2 tsp red curry paste (essential – find it in big grocery stores or health food store)
- 1 ½ tsp curry powder
- ½ tsp ground turmeric
- ½ tsp ground coriander
- 2 garlic cloves, minced
- 6 C chicken broth (can use low fat, low sodium) I use boullion cubes or better than boullion
- 1 (13.5 oz) can light coconut milk (I used regular)
- 2 ½ C shredded cooked chicken breast or turkey (about 1 lb) I usually pre-cook and chop chicken breasts, sprinkling them with salt and pepper after baking. Could use shredded rotisserie chicken or whatever chicken you have on hand.
- ½ C chopped green onions
- 2 T sugar
- ½ C fresh chopped cilantro
- ¼ tsp crushed red pepper OR 4 small hot red chiles, seeded and chopped (I used 1/8 t ground)
- 3 C fresh spinach leaves
- ½ lb snow peas, trimmed and cut in half crosswise (I often omit this b/c I don't have it on hand, could use peas)
- 1 (5 ¾ oz) package pad thai noodles, aka: wide rice noodles (4 packages ramen worked okay in a pinch, but definitely not optimal)
- 7 lime wedges
1. Heat oil in large pot over medium-high heat. Add onions and the next 5 ingredients (through garlic) to pan; sauté 1 minute, stirring constantly.
2. Add chicken broth to pot and bring to a boil. Add coconut milk to pan; reduce heat and simmer for five minutes. Add remaining ingredients, except for lime wedges. Simmer for about three minutes to soften the noodles.
3. Serve with lime wedges. I like to serve some kind of bread on the side, such as muffins, naan, or peasant bread.
Yield: 7 servings (serving size: 2 cups soup and 1 lime wedge)
A note about some of the more unusual ingredients:
- The red curry paste is available in the Asian food section of most grocery stores. I have found it at Walmart, Albertsons, and Safeway.
- The pad thai noodles are wide rice noodles. The package that I usually buy looks like this, but any brand is okay.