CHICKEN CURRY SOUP WITH BROCCOLI SPINACH

[[ recipeID=recipe-8kfwpcorl, title=Chicken Curry Soup with Broccoli and Spinach ]]

1 8 oz package of thin oriental rice noodles

1 ½ lbs boneless, skinless chicken breast (about 2 large pieces) – cut in 1/4 inch slivers

1 tablespoon canola oil

2 tablespoons Thai red curry paste

1 tablespoon curry powder

1 teaspoon ground cumin

1 can (13.5oz) lite coconut milk

1 ½ cups low-sodium chicken broth

1 teaspoon sugar

1 tablespoon lime juice

2 cups broccoli – cut in 1 inch pieces

1 large tomato – cut in 1/2 inch pieces

1 cup spinach - chopped

2 tablespoons fresh basil - chopped

Prepare the noodles according to the package. Drain and set aside. In a large wok, place one tablespoon of oil and under medium heat add curry paste, curry powder, and cumin. Heat for less than a minute, forming a paste with the back of a spoon. Add coconut milk and chicken broth. Raise the heat and bring to a gentle boil. Use the back of the spoon to mix the curry paste well with the liquid. Add the chicken and cook for approximately 3 minutes – when the thin pieces of chicken start to turn white. Add broccoli and cook an additional 3 minutes. Add tomatoes and cook for 2 minutes. Add spinach and 1 tablespoon of basil. Cook for 1 minute and the add lime juice. Serve in a bowl over noodles – garnish with fresh basil. Click for larger image

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: