Chicken & Noodle Green Curry
by Tanvi Parikh
Macros
- Total calories
- 566
- Protein
- 31 g
- Carbs
- 62 g
- Fat
- 21 g
- Fiber
- 9 g
- Sugar
- 7 g
- Cholesterol
- 69 mg
- Sodium
- 812 mg
- Potassium
- 916 mg
- Vitamin A
- 6956 IU
- Vitamin C
- 6 mg
- Calcium
- 51 mg
- Iron
- 2 mg
- Vitamin D
- 1 IU
- Vitamin B12
- 0.2 µg
- Magnesium
- 62 mg
- Zinc
- 1 mg
Serves 3
Ingredients
- 1 tsp Extra Virgin Olive Oil
- 283 g Chicken Breast (boneless, skinless, cubed)
- 2½ cup Frozen Vegetable Mix
- 2 tbsp Green Curry Paste
- Sea Salt & Black Pepper (to taste)
- 2 cup Vegetable Broth
- 1 cup Canned Coconut Milk
- 142 g Gluten-Free Ramen Noodles (dry)
- ¼ cup Cilantro (optional for garnish) (optional)
Steps
Heat the oil in a pot over medium heat. Add the chicken and cook for about five minutes, stirring occasionally.
Add the vegetable mix and cook for another 10 minutes. Add the curry paste, salt, and pepper. Stir and cook for about two minutes.
Add the vegetable broth to the pot. Stir and turn the heat down to low. Cover the pot with a lid and simmer for about 10 minutes.
Uncover the pot. Add the coconut milk and the noodles. Simmer for five to seven minutes or until the noodles are cooked through.
Adjust the seasoning to your taste. Divide the soup between serving bowls. Top with cilantro and enjoy!
Tips
- Leftovers: Refrigerate in an airtight container for up to three days.
- Serving Size: One serving is equal to approximately 1 2/3 cups.
- More Flavor: Add coconut sugar and lime juice.