Coconut-Curry Chicken Soup

1. 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; cook 3 minutes. Drain; add noodles to spinach mixture in bowl.

2. Heat oil in pan over medium-high. Add 1/4 cup sliced shallots, curry paste, curry powder, turmeric, coriander, and garlic to pan; sauté 1 minute. Add chicken broth to pan, and bring to a boil. Add coconut milk to pan; reduce heat, and simmer 5 minutes. Add chicken, chopped shallots, sugar, and fish sauce to pan; cook for 2 minutes. Pour chicken mixture over noodle mixture in bowl. Stir in cilantro and crushed red pepper. Serve with lime wedges.