AuthorMike EgrieCategory, , DifficultyIntermediate
Instant Chicken Coconut Curry Soup
Yields4 Servings
Prep Time10 minsCook Time4 minsTotal Time14 mins
  cup lite coconut milk
 1 tbsp red curry paste
 1 ½ tsp fish sauce
 1 ½ tsp honey
 16 oz sweet potato noodles
 1 ⅓ 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
1

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.

2

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.

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

Ingredients

  cup lite coconut milk
 1 tbsp red curry paste
 1 ½ tsp fish sauce
 1 ½ tsp honey
 16 oz sweet potato noodles
 1 ⅓ 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

1

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.

2

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.

Instant Chicken Coconut Curry Soup
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