Curried Chicken Noodle Soup
The aromatic Asian flavors in this main-dish soup are a welcome change from traditional chicken noodle.
Recipe from Ladies' Home Journal
3 14 ounce can chicken broth
1 medium sweet potato, peeled and chopped
1 - 2 tablespoons green or red Thai curry paste
2 boneless, skinless chicken breast halves
1/2 teaspoon salt
1 5 ounce package Japanese curly dried wheat-flour noodles or capellini
1 medium tomato, diced
1 cup unsweetened coconut milk
1 cup lightly packed fresh cilantro leaves
Combine broth, potato and curry paste in a pot. Cover and bring to a boil; simmer 5 minutes.
Slice chicken breasts crosswise 1/4-inch thick; sprinkle with salt. Add noodles and tomato to broth. Bring to a boil; cover and simmer, stirring, 2 minutes. Add chicken; simmer 2 to 3 minutes, until cooked through. Stir in coconut milk. Remove from heat and sprinkle with cilantro.
Per Serving: cal. (kcal) 295, Fat, total (g) 12, chol. (mg) 30, sat. fat (g) 8, carb. (g) 29, fiber (g) 2, pro. (g) 18, sodium (mg) 1440, Percent Daily Values are based on a 2,000 calorie diet
See More Shop Related Products