Thai Coconut Chicken-Noodle Soup
Ingredients
- 1 red bell pepper, sliced
- 2 tsp dark sesame oil
- 1 (14.5-oz) can low-sodium chicken broth
- ⅔ cup Thai red curry sauce
- 1 (13.5-oz) can light coconut milk
- ½ tsp salt
- 1½ cups shredded rotisserie chicken
- 1 (6.3-oz) pkg rice noodles
- ¼ cup chopped fresh basil
Instructions
- Cook bell pepper in hot oil in a large Dutch oven over medium heat 5 minutes or until tender, stirring often.
- Stir in broth, curry sauce, coconut milk, and salt; bring to a boil, reduce heat, and simmer 8 minutes. Stir in chicken.
- Cook noodles according to package directions. Add noodles and basil to soup before serving.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
397
|
397
|
| Fat (g) | 13 | 13 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 18 | 18 |
| Carb (g) | 52 | 52 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 617 | 617 |
Lunch Meal Plan
This recipe selected from the eMeals Lunch Meal Plan.
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