Coconut-Curry Chicken Soup

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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

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