Coconut-Curry Soup

My family made this a while ago and can't stop raving about it. They also said that it looks like a lot of work with a lot of ingredients but it really isn't. I would also take their suggestions. I hope you enjoy!

4 cups water (I suggest using 5/6 cups of water)
3 cups fresh spinach leaves
1/2 pound snow peas, trimmed and cut in half crosswise
1 (5 1/4 ounce) package pad thai noodles (wide rice stick noodles)
1 Tbsp canola oil
1/4 cup thinly sliced shallots (regular onions could be used)
2 tsp. red curry paste
1 1/2 tsp curry powder
1/2 tsp ground turmeric
1/2 tsp ground coriander
2 garlic cloves, minced
6 (7)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 Tbsp sugar
2 Tbsp fish sauce
1/2 cup chopped fresh cilantro (This really adds to the soup, so keep it in)
4 small hot red chiles, seeded and chopped, or 1/4 tsp crushed red pepper (This really adds to the soup, suggestion pick up packets from your local Pizza parlor instead of buying it all. Also, I like spice so I just added more to my individual bowl and it was good)
7 lime wedges (Lime juice can be useds as well, but you MUST have this...it really makes the flavor come alive)

DIRECTIONS:
1. Bring 4 (5/6 cups) cups of 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 (suggestion, cook until noodles are completely cooked which is longer than 3 minutes). Drain; add noodles to spinach mixture in bowl.
2. Heat Canola oil in pan over med-high heat. Add shallots and the next 5 ingredients (through garlic) to pan; saute 1 minute, stirring constantly. Add chicken 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. Pour chicken mixture over noodles mixture in bowl. Stir in cilantro and chiles. Serve with lime wedges.
Yield: 7 servings (serving size: 2 cups soup and 1 lime wedge)