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Instant Chicken Coconut Curry Soup

meal-of-the-week

Instant Chickken Coconut Curry Soup

Prep time: 10 minutes

Cook time: 4 minutes

Serves 4


  •  cup lite coconut milk
  • 1 tablespoon red curry paste
  • 1½ teaspoon fish sauce
  • 1½ teaspoon honey
  • 1 package (16 ounces) sweet potato noodles
  • cups shredded, skinless cooked chicken breast meat (from whole roasted chicken)
  • 2 cups thinly sliced bok choy
  • ¼ cup frozen shelled edamame, thawed
  • 4 lime wedges

Directions:

  • Into each of 4 (1-pint) canning jars, evenly divide coconut milk, curry paste, fish sauce and honey, noodles, chicken, bok choy and edamame; top each with 1 lime wedge. Cover and refrigerate.
  • To prepare 1 jar: Squeeze lime wedge into jar; add very hot water, cover and shake until seasonings are dissolved. Uncover and microwave on high in 1-minute intervals until hot; stir well and serve.

Per serving: 226 Calories, 3g Fat (2g Saturated), 40mg Cholesterol, 531mg Sodium, 34g Carbohydrates, 4g Fiber, 9g Sugars, 2g Added Sugars, 18g Protein

Make it a Meal: Serve with black rice sprinkled with toasted unsweetened coconut and grated carrots.

Categories: Recipe, UncategorizedTags: ,

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