Thai Coconut Curry Chicken Soup

 Yield: About 6 servings


6 oz. pad thai rice noodles
2 Tbsp olive oil or canola oil, divided
1 cup finely chopped yellow onion
1 1/2 Tbsp minced garlic (4 cloves)
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 shredded cooked rotisserie chicken
8 oz. snow peas, trimed and sliced in half crosswise
2 Tbsp packed light-brown sugar
2 Tbsp fish sauce
1/2 cup chopped green onions
5 oz. fresh spinach (4 packed cups)
1/2 cup chopped fresh cilantro
2 Tbsp fresh lime juice
For serving
Chopped peanuts
1 red chili pepper, seeded and chopped or sriracha

Bring 4 cups of water to a boil in a large saucepan. Once boiling add rice noodles and boil according to directions on package (usually about 3 – 6 minutes). Drain and rinse with cold water.
Heat 1 Tbsp oil in a large pot over medium-high heat. Add onion and saute 3 minutes then add another 1/2 Tbsp oil, garlic, curry powder, curry paste, turmeric, and coriander. Saute 1 minute then add last 1/2 Tbsp oil and bell pepper and saute 1 minute. 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, snow peas, brown sugar, fish sauce and green onions. Season with salt to taste and cook 2 minutes. Stir in spinach, cilantro and lime juice and cook until spinach wilts. Toss in noodles. Serve warm with peanuts and red peppers.