Thai Curry Chicken Noodle Soup

INGREDIENTS

• 2 teaspoons red curry paste
• 1 cup light coconut milk
• 1/2 cup coarsely chopped fresh cilantro leaves, plus 8 sprigs, for garnish
• 8 lime wedges
• 1/4 cup thinly sliced shallots
• 1/2 teaspoon ground coriander
• 1/2 cup coarsely chopped toasted peanuts
• 4 Thai red chiles, seeded and chopped
• 1/2 pound snow peas, trimmed and cut crosswise in half
• 1/2 cup julienne green onions, white and light green
• 1 (5 3/4-ounce) package pad Thai noodles or wide rice noodles
• 3 cups fresh spinach leaves, torn in 1/2
• 8 cups water
• 2 tablespoons fish sauce
• 2 garlic cloves, minced
• 1/2 teaspoon ground turmeric
• 1 1/2 teaspoons madras curry powder
• 2 tablespoons fresh lime juice
• 1 cup unsweetened almond milk
• 6 cups chicken broth
• 1 pound boneless skinless chicken breast
• 2 tablespoons palm sugar
• 1 tablespoon grapeseed or coconut oil