This warm, rich soup is such a perfect way to end a winter night. No worries about it tasting like coconut – the milk adds a much needed creaminess while the peppers add a kick of spice.

This was originally posted in Cooking Light years ago, but I’ve tweaked it to make it a lot simpler and quicker. Don’t leave out the lime – it’s the perfect bit of tang needed.

• 1 TBSP canola oil
•  1/4 cup thinly sliced shallots
• 2 teaspoons red curry paste
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground coriander
• 2 minced garlic cloves
• 6 cups chicken broth
• 1 can (14.5oz) coconut milk
• 1lbs cooked and shredded chicken breast
• 3 cups of spinach leaves
• 3/4 cup fresh or frozen sweet green peas
• 1 package pad thai (rice) noodles
• 1/2 cup green onions
• 2 TBSP sugar
• 2 TBSP fish sauce
• 1/2 cup fresh cilantro
• 1/4 teaspoon crushed red pepper
• lime wedges

Heat canola oil in large pot over medium high. Add shallots, red curry paste, curry powder, turmeric, coriander, and garlic to pot. Sauté one minute, stirring constantly. Mixture will be sticky. Add chicken broth, stir, and bring to a boil. Stir in coconut milk, reduce heat to medium low and simmer 5 minutes.

Add shredded chicken, green onions, sugar, and fish sauce to pot. Simmer for 10-15 minutes. Add noodles, cook 1-2 minutes and remove from heat. Add cilantro and crushed red peppers, mix. Serve with a wedge of lime.

Tags: chicken soup, coconut curry, thai soup