Thai Coconut Chicken-and-Noodle Soup

Sesame Snow Peas
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Ingredients

  • 2 red bell peppers, sliced
  • 2 Tbsp dark sesame oil
  • 1 (32-oz) carton low-sodium chicken broth
  • 2 (7-oz) pouches lemongrass-basil simmer sauce (such as Saffron Road)
  • 1 (13.5-oz) can unsweetened coconut milk
  • ¾ tsp salt
  • 2 cups shredded rotisserie chicken (without skin)
  • 1 (8-oz) pkg wide rice noodles
  • ¼ cup chopped fresh basil

Instructions

  1. Cook bell peppers in hot oil in a large Dutch oven over medium heat 5 minutes or until tender, stirring often.
  2. Stir in broth, simmer sauce, coconut milk, and salt; bring to a boil, reduce heat, and simmer 8 minutes. Stir in chicken.
  3. Cook noodles according to package directions. Add noodles and basil to soup.

Side Dish Ingredients

  • 1 lb snow peas, trimmed
  • 2 Tbsp dark sesame oil
  • 2 Tbsp water
  • 2 Tbsp low-sodium soy sauce
  • 1 Tbsp sesame seeds

Side Dish Instructions

  1. Cook snow peas in hot oil in a large nonstick skillet over medium-high heat;.
  2. Add water. Cook 3 minutes or until water is evaporated and snow peas are tender; stir in soy sauce and sesame seeds.

Nutritional Information

Main Side Total
Servings 6 6
Calories
345
85
430
Fat (g) 10 5 15
Sat. Fat (g) 4 1 5
Protein (g) 18 3 21
Carb (g) 43 6 49
Fiber (g) 2 2 4
Sodium (mg) 630 194 824

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