Thai Curry Chicken Noodle Soup Recipe

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Food Network
Nutrition per serving    (USDA % daily values)
CAL
332
FAT
44%
CHOL
20%
SOD
32%

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Ingredients for 8 servings

2 teaspoons red curry paste

1 cup light coconut milk

1/2 cup coarsely chopped fresh cilantro leaves, plus 8 sprigs, for garnish

8 lime wedges

1/4 cup thinly sliced shallots

1/2 teaspoon ground coriander

1/2 cup coarsely chopped toasted peanuts

4 Thai red chiles, seeded and chopped

1/2 pound snow peas, trimmed and cut crosswise in half

1/2 cup julienne green onions, white and light green

1 (5 3/4-ounce) package pad Thai noodles or wide rice noodles

3 cups fresh spinach leaves, torn in 1/2

8 cups water

2 tablespoons fish sauce

2 garlic cloves, minced

1/2 teaspoon ground turmeric

1 1/2 teaspoons madras curry powder

2 tablespoons fresh lime juice

1 cup unsweetened almond milk

6 cups chicken broth

1 pound boneless skinless chicken breast

2 tablespoons palm sugar

1 tablespoon grapeseed or coconut oil

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