Curried Chicken Noodle Soup
The aromatic Asian flavors in this main-dish soup are a welcome change from traditional chicken noodle.
Ingredients
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3 14-ounce cans chicken broth
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1 medium sweet potato, peeled and chopped
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1 to 2 tablespoons green or red Thai curry paste
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2 boneless, skinless chicken breast halves
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1/2 teaspoon salt
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1 5-ounce package Japanese curly dried wheat-flour noodles or capellini
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1 medium tomato, diced
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1 cup unsweetened coconut milk
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1 cup lightly packed fresh cilantro leaves
Directions
1.
Combine broth, potato and curry paste in a pot. Cover and bring to a boil; simmer 5 minutes.
2.
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. Makes 6 servings.
Nutrition information
Calories 295, Total Fat 12 g, Saturated Fat 8 g, Cholesterol 30 mg, Sodium 1440 mg, Carbohydrate 29 g, Fiber 2 g, Protein 18 g.
Percent Daily Values are based on a 2,000 calorie diet
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