- 1 thinly sliced small white/yellow onion
- 3 cloves chopped garlic
- about a 1 inch piece chopped ginger
- (If you're using raw chicken then add chopped chicken breast here, I prefer to use leftover chicken I've shredded or a rotisserie chicken for ease)
- 2 tsp red curry paste (more if you like heat)
- 1-1/2 tsp curry powder
- 1/2 tsp ground turmeric
- 1/2 tsp ground coriander
Add 6 cups (1 carton) of chicken broth and bring to a boil.
Add 1 14 oz can of light coconut milk, reduce heat and simmer for 5 minutes.
Add 3-4 cups of spinach and let wilt.
Add 1 handful of Pad Thai noodles (I've also used wide lo-mein noodles when Pad Thai noodles weren't available) and cook for 3 minutes before adding shredded chicken (if using leftovers or rotisserie)
Stir in 2 tbl sugar, 2 tbl fish sauce, the juice from 1 lime, fresh cilantro to taste, and a dash of crushed red pepper.