Yellow Curry Chicken Soup |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is an easy way to have a super meal in a hurry, and it's so easy to utilize the supermarket rotisserie chickens - they're all cooked and ready to go, all you have to do is put your recipe together. It may be a little hard to find the Thai Yellow Curry Cooking Sauce, but in the larger supermarkets you will probably find it. Serve wih Vietnamese Chicken Sandwiches - sooo good!! Ingredients:
0.5 (125 g) package rice noodles |
3 cups chicken broth, fat-free |
1/2 cup curry, thai yellow cooking sauce |
1 1/2 cups coconut milk, light |
1 rotisserie chicken, skin removed, and cut into strips |
1 cup diced red pepper |
1/2 cup fresh coriander leaves, washed and dried |
1/3 cup natural dry roasted peanuts |
Directions:
1. Cook noodles as per package directions.
2. In a stock pot or large saucepan over medium heat, bring broth , Thai Yellow curry cooking sauce, and coconut milk to a gentle simmer. Season to taste with salt and pepper.
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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