Recipe: Chicken & Shrimp Coconut Curry Soup

This is a house hold favorite here, the boys gobble it up and always ask for seconds. Now that the leafs are starting to turn this will make its way into our meal rotation a few times a month. Here is a wonderful and easy dish I am sure all will love...

1 T. canola oil

1 finely chopped white onion

2 t. red curry paste

1.5 t. curry powder

1/2 t. ground tumeric

1/2 t. coriander

2 garlic cloves, minced

6 cups chicken stock

1 can light coconut milk

1 lb diced raw chicken breast

400 grams rice noodles 

*I use Kame Stir-Fry Thai Rice Noodles

1/2 C. chopped green onions

2 T. white sugar

2 T. fish sauce

1 lb. shrimp, peeled

1 package spinach, chopped

3 small hot red chilies, seeded & chopped

3/4 C. fresh cilantro

lime wedges

Heat oil in large pot, add onion and saute till translucent. Mix curry paste, curry power, turmeric, coriander, & garlic and continue to saute for 1 minute. Add chicken stock, diced chicken, & noodles to the pan and bring to a boil. Add coconut milk and reduce heat, simmer till the chicken is almost done, about 15 minutes. Add in sugar, fish sauce, shrimp, spinach, and chilies. Continue to simmer until the shrimp is cooked and the spinach is wilted. Serve with fresh cilantro and a lime wedge...ENJOY! Oh and another thing, this is actually low in fat and healthy, crazy flavor for an amazing dish. Mel xo