Yellow Curry Chicken Soup

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

Ingredients

  • 1/2 pkg Rice noodles 125 g
  • 3 cups Chicken Broth, 35% Less Sodium 750 mL
  • 1/2 cup Thai Yellow Curry Cooking Sauce 125 mL
  • 1 1/2 cups Light coconut milk 375 mL
  • 1 Rotisserie chicken, skin removed and cut into strips 1
  • 1 cup Diced red pepper 250 mL
  • 1/2 cup Fresh coriander leaves, washed and dried 125 mL
  • 1/3 cup Chopped Natural 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.

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Nutrition Facts

  • 1/6 of the recipe
  • Calories 330
  • Protein 27 g
  • Total fat 15 g
  • Sat fat 3.5 g
  • Cholesterol 90 mg
  • Carbohydrates 23 g
  • Fibre 2 g
  • Sodium 810 mg