Yellow Curry Chicken Soup

  • Prep Time 15 min
  • Total Time 30 min
  • Serves: 6

Ingredients

  • 1/2 pkg rice noodles 125 g
  • 3 cups reduced sodium chicken broth 750 mL
  • 1/2 cup Thai yellow curry sauce 125 mL
  • 1 1/2 cups light coconut milk 375 mL
  • 1 rotisserie chicken, skin removed and cut into strips 1
  • 1 cup red pepper, diced 250 mL
  • 1/2 cup fresh coriander leaves, washed and dried 125 mL
  • 1/3 cup chopped dry roasted peanuts 75 mL

Directions

  • Step 1

    Cook noodles as per package directions.

  • Step 2

    Simmer broth, curry sauce and coconut milk in a stock pot or large saucepan over medium heat.

  • Step 3

    Divide noodles, chicken, and red pepper between 6 soup bowls. Ladle soup into each bowl and garnish with coriander and peanuts.

Rate 1 Star2 Stars3 Stars4 Stars5 Stars

Nutrition Facts

  • Nutrition Description Per serving (1/6 of recipe):
  • Calories 330
  • Fat 15 g
  • Saturated Fat 3.5 g
  • Carbs 23 g
  • Protein 27 g
  • Cholesterol 90 mg
  • Fibre 2 g
  • Sodium 810 mg