Thai Coconut Chicken-and-Noodle Soup
- 1 red bell pepper, sliced
- 1 Tbsp dark sesame oil
- ½ (32-oz) carton low-sodium chicken broth
- 1 (7-oz) pouch lemongrass-basil simmer sauce (such as Saffron Road)
- ½ (13.5-oz) can unsweetened coconut milk
- ½ tsp salt
- 1 cup shredded rotisserie chicken
- ½ (8-oz) pkg wide rice noodles
- 2 Tbsp chopped fresh basil
- Cook bell pepper in hot oil in a large Dutch oven over medium heat 5 minutes or until tender, stirring often.
- Stir in broth, simmer sauce, coconut milk, and salt; bring to a boil, reduce heat, and simmer 8 minutes. Stir in chicken.
- Meanwhile, cook noodles according to package directions. Add noodles and basil to soup.
|
Main |
Total |
| Servings |
3
|
|
| Fat (g) |
10 |
10 |
| Sat. Fat (g) |
4 |
4 |
| Protein (g) |
18 |
18 |
| Carb (g) |
43 |
43 |
| Fiber (g) |
2 |
2 |
