Coconut-Curry Noodle Soup



  1. 3 cups baby spinach
  2. 1/4 pound snow peas, halved crosswise
  3. 3/4 pound dried chow mein noodles
  4. 3 tablespoons vegetable oil
  5. 2 shallots, thinly sliced
  6. 2 garlic cloves, minced
  7. 2 teaspoons Thai red curry paste
  8. 1 1/2 teaspoons Madras curry powder
  9. 1/2 teaspoon ground coriander
  10. 1/2 teaspoon ground turmeric
  11. 6 cups chicken stock or low-sodium broth
  12. One 13 1/2-ounce can unsweetened coconut milk
  13. 2 tablespoons Asian fish sauce
  14. 2 tablespoons sugar
  15. 1/2 pound shredded cooked chicken (2 cups)
  16. 1/4 cup chopped cilantro leaves
  17. 2 scallions, thinly sliced
  18. Salt
  19. Lime wedges and sliced chiles, for serving
  1. In a large pot of boiling salted water, cook the spinach and snow peas just until the spinach wilts, 30 seconds. Remove the vegetables. Add the noodles to the water and cook until al dente, 8 minutes. Drain well. Transfer the spinach, snow peas and noodles to bowls.
  2. Meanwhile, in a large saucepan, heat 1 tablespoon of the oil. Cook the shallots over moderately high heat until lightly browned, 2 minutes; transfer to a plate. Reduce the heat to moderate. Add the remaining 2 tablespoons of oil, the garlic, curry paste, curry powder, coriander and turmeric and stir-fry for 30 seconds. Add the stock, bring to a boil and cook for 3 minutes. Add the coconut milk, fish sauce and sugar, bring to a boil and cook for 5 minutes. Add the chicken, cilantro and scallions and cook just until heated through; season with salt. Ladle the soup over the noodles and serve with the cooked shallots, lime wedges and sliced chiles.

Suggested Pairing

Aromatic white, such as a Gewürztraminer.