A New Favorite Soup: Coconut-Curry Chicken Soup

I know. I know. It has been awhile. I have had a lot on my plate lately. It was my Anniversary Feb. 18th, My husbands birthday Feb. 21st, and Alex's 5th Birthday Feb 21!! It was insanity. I made a Red Velvet Cake and Cheesecake Layered Birthday Cake and much more.
Not to mention, I had sick kiddos.
Fun Fun Fun.
Anyway, it is cold in Florida. (ONCE AGAIN!) Tonight, it is suppose to hit 39 degrees!
I wanted to try something new and not too heavy. I found an incredible new recipe on the cooking light recipe. It did not let me down. It is now a new favorite and will be a new staple in our home. I hope you enjoy this recipe too....

Coconut Curry Chicken Soup

4 cps water
3 cps spinach
1/2lb of snow peas
1 lb Pad Thai Noodles

Boil the water and add the spinach and snow peas for a few minutes. Remove with slotted spoon and add the noodles for three minutes. Strain. Set aside.

1 TB Canola Oil
1/4 cp shallots
4 cloves garlic, minced
2 tsp. Red Curry Paste
1 1/2 tsp. curry powder
1/2 tsp. coriander's
1/2 tsp. turmeric
2 tsp. Crushed Red Pepper (I added.)
2 tsp. Hot Chili Sauce (I added. We love Spice.)
6 cps. No Salt. Low Fat. Chicken Broth
1 Can of Light Coconut Milk
2 1/2 cp. Shredded Chicken
1/2 cp. Cilantro
1/2 cp. Chopped Green Onions
2 TB. Sugar
2 TB Fish Sauce

Add the oil and soften the garlic and shallots. Add the seasoning and stir for a minute straight. Add the Chicken Broth and bring to a boil. Add the milk. Simmer for 3 minutes. Add the rest of the ingredients.

Serve with a lime wedge.

Serves 8.
2 cps. per serving which equal to 320 calories a serving.!!!!! ..

IT IS A MUST TRY!!!!!!!