Coconut-Curry Noodle Soup

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3 cups baby spinach

1/4 pound snow peas, halved crosswise

3/4 pound dried chow mein noodles

3 tablespoons vegetable oil

2 shallots, thinly sliced

2 garlic cloves, minced

2 teaspoons Thai red curry paste

1 1/2 teaspoons Madras curry powder

1/2 teaspoon ground coriander

1/2 teaspoon ground turmeric

6 cups chicken stock or low-sodium broth

One 13 1/2-ounce can unsweetened coconut milk

2 tablespoons Asian fish sauce

2 tablespoons sugar

1/2 pound shredded cooked chicken (2 cups)

1/4 cup chopped cilantro leaves

2 scallions, thinly sliced


Lime wedges and sliced chiles, for serving

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