Coconut Curry Chik'n Soup

Don't let the list of ingredients scare you away, most of it is spices. We are heading out of town for a few days so I wanted to make something for dinner that would be pretty fast and something that I thought would freeze well (leftover?). I had made this soup in it's original format before and decided with the cool air tonight I'd try it again, veganized. So without further ado here's my version.

• 4  cups  water
• 5 ounces fresh organic spinach leaves
• 1/4  pound  snow peas, trimmed and cut in half crosswise
• 1  (7.1 ounce) package thai rice noodles
• 1  tablespoon  canola oil
• 1/4  cup  thinly sliced shallots
• 2  teaspoons  red curry paste
• 1 1/2  teaspoons  curry powder
• 1/2  teaspoon  ground turmeric
• 1/2  teaspoon  ground coriander
• 2  garlic cloves, minced
• 6  cups  Better Than Bouillon, Vegetable Base (made according to package directions)
• 1  (13.5-ounce) can light coconut milk
• 1 (8 ounce package) Chik'n Strips (cut into bite sized pieces)
• 1/2  cup  chopped green onions
• 2  tablespoons  sugar
• 2  tablespoons  hoisin
• 1/2  cup  chopped fresh cilantro
•  1/4 teaspoon crushed red pepper
•   lime wedges

Bring 4 cups water to a boil in a large saucepan. 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 of hot water; cook according to package direction. Drain; add noodles to spinach mixture in bowl.

Heat canola oil in pan over medium-high heat. Add shallots and the next 5 ingredients (through garlic) to pan; sauté 1 minute, stirring constantly.

Add broth to pan, and bring to a boil.

Add coconut milk to pan; reduce heat, and simmer 5 minutes. Add chicken, onions, sugar, and fish sauce to pan; cook for 2 minutes.

Add noodle mixture to chicken mixture in pan. Stir in chiles.

 Serve with lime wedges.