- 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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition 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
