Coconut-Curry Chicken Soup

INGREDIENTS

• 4 cups water
• 3 cups fresh spinach leaves
• 1/2 pound snow peas, trimmed and cut in half crosswise
• 1 (5 3/4-ounce) package pad thai noodles (wide rice stick 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 fat-free, less-sodium chicken broth
• 1 (13.5-ounce) can light coconut milk
• 2 1/2 cups shredded cooked chicken breast (about 1 pound)
• 1/2 cup chopped green onions
• 2 tablespoons sugar
• 2 tablespoons fish sauce
• 1/2 cup chopped fresh cilantro
• 4 small hot red chiles, seeded and chopped, or 1/4 teaspoon crushed red pepper
• 7 lime wedges