- Level
- easy
- Prep Time
- 15 mins
- Total Time
- 30 mins
- Serves
- 6
Ingredients
- 1/2 pkg
- rice noodles
- 125 g
- 3 cups
- reduced sodium chicken broth
- 750 mL
- 1/2 cup
- Thai yellow curry sauce
- 125 mL
- 1 1/2 cups
- light coconut milk
- 375 mL
- 1
- rotisserie chicken, skin removed and cut into strips
- 1
- 1 cup
- red pepper, diced
- 250 mL
- 1/2 cup
- fresh coriander leaves, washed and dried
- 125 mL
- 1/3 cup
- chopped dry roasted peanuts
- 75 mL
Directions
Step 1
Cook noodles as per package directions.
Step 2
Simmer broth, curry sauce and coconut milk in a stock pot or large saucepan over medium heat.
Step 3
Divide noodles, chicken, and red pepper between 6 soup bowls. Ladle soup into each bowl and garnish with coriander and peanuts.
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Nutritional Facts
- Nutrition Description:
- Per serving (1/6 of recipe):
- Calories:
- 330
- Fat:
- 15 g
- Saturated Fat:
- 3 g
- Carbs:
- 23 g
- Fibre:
- 2 g
- Cholesterol:
- 90 mg
- Protein:
- 27 g
- Sodium:
- 810 mg
