Next time you feel a cold coming on, reach for your spice cabinet and your fridge’s produce drawer to rev up your immune system. With antioxidant, anti-inflammatory and sometimes even antibacterial properties, spices have long been prized for their medicinal qualities. This Thai interpretation of a comfort food classic gets its kick from yellow curry paste and extra-hot red jalapenos.
| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- One 3.5-ounce package shiitake mushrooms, stems removed and caps thinly sliced
- 1 cup snow peas, halved crosswise
- 1/2 medium onion, thinly sliced
- 1 tablespoon peeled and finely chopped fresh ginger
- 2 cloves garlic, finely chopped
- 2 teaspoons Thai yellow curry paste
- 1 teaspoon curry powder
- 1 teaspoon ground turmeric
- 4 cups chicken broth
- One 13.5-ounce can unsweetened coconut milk
- 2 tablespoons Asian fish sauce
- 2 tablespoons coconut sugar
- 2 cups shredded cooked chicken
- Lime wedges, for serving
- Sliced red jalapenos, for serving
- Fresh cilantro leaves, for serving
- Fresh basil leaves, for serving
- Salt
- 12 ounces dried rice or ramen noodles
- 2 tablespoons olive oil
Instructions
- Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, about 6 minutes. Drain well. Divide among 4 serving bowls.
- Meanwhile, heat 1 tablespoon oil over medium-high heat in a large saucepan. Add the mushrooms, snow peas, onion, ginger and garlic; cook, stirring frequently, until golden, about 2 minutes; divide among the bowls.
- Return the same saucepan to the heat and stir in the remaining 1 tablespoon oil, the curry paste, curry powder and turmeric and cook for 30 seconds. Stir in the chicken broth, bring to a boil and cook for 3 minutes. Stir in the coconut milk, fish sauce and sugar. Return to a boil and cook for 5 minutes. Stir in the chicken and cook until heated through. Season with salt. Ladle the soup over the vegetables and noodles. Serve with lime wedges, jalapenos, cilantro and basil.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 888 |
| Total Fat | 50 g |
| Saturated Fat | 28 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 5 g |
| Sugar | 14 g |
| Protein | 36 g |
| Cholesterol | 60 mg |
| Sodium | 2715 mg |
Reviews
This was a delicious soup! My husband and I both loved it! The toppings make the soup amazing. I suggest adding all the toppings, especially the lime. I followed the recipe exactly. It came out great!