Low-Calorie • Gluten-Free

Active 25 min

Total 25 min

Chicken Curry Zoodle Soup

Look for premade zucchini noodles at most large supermarkets and natural-foods stores or spiralize one small zucchini to make this recipe. You can tailor this soup to your taste by using different kinds of curry paste, such as yellow, green or massaman style. (Photos: photo & photo.)

Equipment: Three 1½-pint wide-mouth canning jars

• 6 tablespoons coconut milk
• 6 teaspoons Thai red curry paste (see Tip)
• 3 teaspoons reduced-sodium chicken bouillon paste (see Stock (or Broth) Up!)
• 1½ cups frozen stir-fry vegetable mix
• 9 ounces chopped cooked chicken breast (about 2¼ cups)
• 1½ cups spiralized zucchini noodles
• 3 teaspoons chopped fresh cilantro
• 3 cups very hot water, divided

1. Add 2 tablespoons coconut milk, 2 teaspoons curry paste and 1 teaspoon bouillon paste to each of three 1½-pint canning jars. Layer ½ cup vegetables, 3 ounces chicken (about ¾ cup) and ½ cup noodles into each jar. Top each with 1 teaspoon cilantro. Cover and refrigerate.

2. To prepare each jar: Add 1 cup very hot water to a jar, cover and shake until the seasonings are dissolved. Uncover and microwave on High in 1-minute increments until steaming hot, 2 to 3 minutes total. Stir well. Let stand a few minutes before eating.

►► MAKE AHEAD: Prepare through Step 1. Refrigerate covered jars for up to 3 days.

Serves 3: 2 cups each

Calories 235 | Fat 8g (sat 5g) | Cholesterol 72mg | Carbs 9g | Total sugars 5g (added 0g) | Protein 29g | Fiber 1g | Sodium 825mg | Potassium 324mg.

Nutrition bonus: Vitamin C (25% daily value).

Look for red or green Thai curry paste, a mixture of chiles and Thai seasonings, in the Asian section of large supermarkets. The heat and salt level can vary widely depending on brand.