Yellow Curry Chicken Soup
Prep Time
Serves
Cooking Mode
½ pkg rice noodles
3 cups reduced sodium chicken broth
½ cup Thai yellow curry sauce
1 ½ cups light coconut milk
1 rotisserie chicken, skin removed and cut into strips
1 cup red pepper, diced
½ cup fresh coriander leaves, washed and dried
⅓ cup chopped dry roasted peanuts
½ pkg rice noodles
3 cups reduced sodium chicken broth
½ cup Thai yellow curry sauce
1 ½ cups light coconut milk
1 rotisserie chicken, skin removed and cut into strips
1 cup red pepper, diced
½ cup fresh coriander leaves, washed and dried
⅓ cup chopped dry roasted peanuts
Directions
1Cook noodles as per package directions.
2Simmer broth, curry sauce and coconut milk in a stock pot or large saucepan over medium heat.
3Divide noodles, chicken, and red pepper between 6 soup bowls. Ladle soup into each bowl and garnish with coriander and peanuts.
Disclaimer
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Personal Note
Personal Note
