Yellow Curry Chicken Soup

Prep time: 15min
Total time: 30min
Serves 6
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
1/6 of the recipe
calories
330
fat
15 g
saturated fat
3.5 g
carbs
23 g
protein
27 g
cholestrol
90 mg
fibre
2 g
sodium
810 mg

Directions

  1. Cook noodles as per package directions.

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

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