Thai Coconut Curry Chicken Soup

4 cups (1 L) water

1 – 250g pkg rice stick noodles

2 tbsp (30 mL) canola oil

1 small onion, finely diced

2 garlic cloves, minced

2 tbsp (30 mL) red curry paste

2 tsp (10 mL) curry powder

1 tsp (5 mL) turmeric

1 tsp (5 mL) coriander

8 cups (2 L) chicken broth

1 tbsp (15 mL) lemongrass paste

2 sticks of fresh lemon grass

2 x 414 mL cans coconut milk

3 cooked chicken breasts, diced

1/2 cup (125 mL) chopped green onions

3 tbsp (45 mL) sugar

3 tbsp (45 mL) fish sauce

1 tbsp (15 mL) crushed red chili flakes

1 x142 g baby spinach

2 tbsp (30 mL) fresh cilantro leaves, use extra for garnish

2 limes (juice of ½ lime and rest to serve)

1 Prepare and measure all ingredients and place in small containers to readily add to soup pot.
2 In a medium pot boil 4 cups water.
3 In a large soup pot, heat chicken broth until it comes to a boil. Add paste or fresh lemongrass. If using fresh lemongrass, pull out sticks prior to adding the remaining ingredients. Keep hot until end of soup process.
4 Meanwhile, heat oil, add onion, garlic, red curry paste, curry powder, turmeric, and coriander. Cook 3-4 minutes until onions are translucent. Add sautéed mixture to chicken broth, along with coconut milk.
5 Add diced chicken, green onions, sugar, fish sauce, and red chili flakes, stirring to incorporate all ingredients.
6 Add noodles to 4 c boiling water and boil until noodles are tender (about 5 minutes). Drain and add to main soup pot.
7 Lastly, add baby spinach, cilantro leaves, and juice of ½ a lime. Cut remaining limes into wedges and serve soup with lime wedges.