Recipe of the Week

I allow myself one frivilous magazine subscription a year.  In the past I've tried O (i hate to even admit that, it wasn't my style),  Real Simple, and Everyday Food.  For the past three years I have loved receiving Cooking Light. . .and find it my monthly inspiration for trying new things like Black Bean Burgers and Roast Chicken with Balsamic Bell Peppers.

   This was our favorite recipe of the week!

Coconut Chicken Curry Soup

Chicken soup flavored with coconut and curry make this Thai a reader favorite. Snow peas, spinach, and chicken breast give the soup flavor, texture, and a wealth of nutrients.

Yield: 7 servings (serving size: 2 cups soup and 1 lime wedge)

Ingredients

• 4  cups  water
• 3  cups  fresh spinach leaves
• 1/2  pound  snow peas, trimmed and cut in half crosswise
• 1  (5 3/4-ounce) package pad thai noodles (wide rice stick noodles)
• 1  tablespoon  canola oil
• 1/4  cup  thinly sliced shallots
• 2  teaspoons  red curry paste
• 1 1/2  teaspoons  curry powder
• 1/2  teaspoon  ground turmeric
• 1/2  teaspoon  ground coriander
• 2  garlic cloves, minced
• 6  cups  fat-free, less-sodium chicken broth
• 1  (13.5-ounce) can light coconut milk
• 2 1/2  cups  shredded cooked chicken breast (about 1 pound)
• 1/2  cup  chopped green onions
• 2  tablespoons  sugar
• 2  tablespoons  fish sauce
• 1/2  cup  chopped fresh cilantro
• 4  small hot red chiles, seeded and chopped, or 1/4 teaspoon crushed red pepper
• 7  lime wedges

Preparation

1. Bring 4 cups water to a boil in a large saucepan. Add spinach and peas to pan; cook for 30 seconds. Remove vegetables from pan with a slotted spoon; place in a large bowl. Add noodles to pan; cook 3 minutes. Drain; add noodles to spinach mixture in bowl.

2. Heat canola oil in pan over medium-high heat. Add shallots and the next 5 ingredients (through garlic) to pan; sauté 1 minute, stirring constantly. Add chicken broth to pan, and bring to a boil. Add coconut milk to pan; reduce heat, and simmer 5 minutes. Add chicken, onions, sugar, and fish sauce to pan; cook for 2 minutes. Pour chicken mixture over noodle mixture in bowl. Stir in cilantro and chiles. Serve with lime wedges.

Nutritional Information

Calories:

315 (22% from fat)

Fat:

7.8g (sat 3.7g,mono 2.2g,poly 1.3g)

Protein:

29.3g

Carbohydrate:

30.9g

Fiber:

2.4g

Cholesterol:

62mg

Iron:

3.2mg

Sodium:

841mg

Calcium:

78mg

Tina Washburn, San Diego, California, Cooking Light, DECEMBER 2008