HANDS-ON: 12 MIN. // TOTAL: 18 MIN. // SERVES 4
This quick soup is a great alternative to traditional chicken noodle soup flavors, but still mild enough that the whole family will eat it. Depending on the width of your pan, you may need to add a little more water or broth before adding the noodles. Turn this into a one-dish meal by adding 1 cup of snow peas with the noodles or stirring in chopped bok choy or greens just before serving.
1 tablespoon olive oil
11/2 tablespoons minced fresh ginger
2 teaspoons minced fresh garlic
2 tablespoons green curry paste
3 cups unsalted chicken broth
1/2 cup water
1 tablespoon fresh lime juice
1 (13.5-ounce) can light coconut milk
1/4 cup fresh cilantro stems
3 ounces uncooked brown rice vermicelli noodles
2 cups shredded cooked chicken breast
Fresh cilantro sprigs
Lime wedges (optional)
1 Heat a Dutch oven over medium-high. Add the oil to the pot; swirl to coat. Add the ginger and garlic; sauté for 1 minute. Stir in the curry paste; cook for 1 minute. Add the broth, water, lime juice, coconut milk, and cilantro stems; bring to a simmer and cook for 10 minutes.
2 Stir in the noodles and chicken; cook for 3 minutes or until the noodles are tender. Top with cilantro sprigs, and serve with lime wedges, if desired.
(SERVING SIZE: ABOUT 11/2 CUPS): CALORIES 282; FAT 10G (SAT 4G, UNSAT 4G); PROTEIN 27G; CARB 21G; FIBER 2G; SUGARS 0G (ADDED SUGARS 0G); SODIUM 204MG; CALC 1% DV; POTASSIUM 4% DV