Yellow Curry Chicken Soup

1 lb (0.5 kg) bone-in, skinless chicken breasts

4 cups (1 L) low-sodium chicken broth

1 tbsp (15 mL) lime juice

1/8 tsp (0.5 mL) nutmeg, ground

1/4 tsp (1.25 mL) turmeric

1/4 tsp (1.25 mL) cumin, ground

1/2 tsp (2.5 mL) sugar

2 Thai lime leaves, fresh or dried

12 oz (345 g) light coconut milk

1 pkg rice vermicelli

1 red pepper(s), sliced

2 cups (500 mL) baby spinach

10 sprigs cilantro, for garnish

1/2 cup (125 mL) peanuts, dry roasted, chopped

2 cups (500 mL) water

1 Pour chicken broth into a soup pot with a lid. Add water, lime juice, nutmeg, turmeric, cumin and sugar. Cover and bring to a boil.
2 Add skinless, bone-in breasts with lime leaves, cover again and poach 20 minutes or until chicken is cooked through.
3 Remove chicken from the soup and cool chicken. Remove and discard bones from chicken. Shred chicken breast and add back to the soup with the can of coconut milk.
4 Meanwhile, boil water in kettle and then pour into bowl to cover rice noodles and soak approximately 10 minutes. Drain and set aside.
5 Slice peppers in small strips. Add peppers and baby spinach to soup and heat gently for 5 minutes.
6 To serve, divide noodles between soup bowls. Ladle soup into each bowl and garnish with a sprig of fresh cilantro and a sprinkle of chopped peanuts (optional).