This soup is SO flavorful, comforting and totally hits the spot. I love how it is not only tasty, but good for you as well. This is the perfect "feel better" soup and is a definite crowd pleaser.
Thai Coconut Chicken Curry Soup
Adapted from Cooking Classy
6 oz. pad thai rice noodles or linguine
2 Tbsp. olive oil, divided
1/2 cup finely chopped onion
1 1/2 Tbsp. minced garlic
2 tsp. curry powder
2 tsp. red curry paste
1/2 tsp. turmeric
1/2 tsp. ground coriander
1 red bell pepper, sliced into small, thin strips
6 cups low-sodium chicken broth
1 (13.5 oz.) can regular or light coconut milk
3 cups cooked and shredded chicken
2 Tbsp. packed light-brown sugar
2 Tbsp. soy sauce
5 oz. fresh spinach (4 packed cups)
1/2 cup chopped fresh cilantro
2 Tbsp. fresh lime juice
1. Bring 4 cups of water to boil in a large saucepan. Once boiling, add noodles and boil according to directions on package. Drain and rinse with cold water.
2. Heat 1 Tbsp. oil in a large pot over medium-high heat. Add onion and sauté 3 minutes, then add another 1/2 Tbsp oil, garlic, curry powder, curry paste, turmeric, and coriander. Sauté 1 minute, then add last 1/2 Tbsp oil and bell pepper and sauté 1 minute more.
3. Stir in chicken broth and bring to a boil. Stir in coconut milk, cover, reduce heat to low and simmer 10 minutes. Stir in chicken, brown sugar and soy sauce. Season with salt to taste and cook 2 minutes.
4. Stir in spinach, cilantro and lime juice and cook until spinach wilts. Toss in noodles. Serve warm.