• 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 
  • 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.
Nutrition information
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
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