Cooking Light's Thai Coconut Curry Soup

This is fabulous.  Super healthy. Very filling.  Completely delicious.  Make it today!

Coconut Curry Thai Chicken Soup

4 c water

3 c fresh spinach leaves

½ lb snow peas, trimmed and cut in half crosswise

1 (5 ¾ oz) pkg pad thai noodles

1 Tbsp canola oil

¼ c thinly sliced shallots

2 tsp red curry paste

1 ½ tsp curry powder

½ tsp tumeric

½ tsp ground coriander

2 garlic cloves, minced

6 c chicken broth

1 (13.5 oz) can light coconut milk

2 ½ c shredded cooked chicken breast

½ c chopped green onions

2 Tbsp sugar

2 Tbsp fish sauce

½ c chopped fresh cilantro

4 small hot red chiles, seeded and chopped, or ¼ tsp crushed red pepper

7 lime wedges

Bring 4 c water to a boil in a large sauce pan.  Add spinach and peas to pan; cook for 30 seconds.  Remove vegetables from pan with a slotted spoon; place in a large bowl.  Add noodles to pan; cook 3 minutes.  Drain; add noodles to spinach mixture in bowl.  Head canola oil in pan over medium heat.  Add shallots and the next 5 ingredients (through garlic) to pan; sauté 1 minute, stirring constantly.  Add chicken broth to pan and boring to a boil.  Add coconut milk; reduce heat, and simmer 5 minutes.  Add chicken, onions, sugar, and fish sauce to pan; cook for 2 minutes.  Pour chicken mixture over noodle mixture in bowl.  Stir in cilantro and chiles.  Serve with lime wedges.