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Instant Chicken Coconut Curry Soup

Yields4 ServingsPrep Time10 minsCook Time4 minsTotal Time14 mins

Instant Chicken Coconut Curry Soup

 ⅓ 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.

Nutrition Facts

Serving Size 1

Servings 0

Amount Per Serving
Calories 226
% Daily Value *
Total Fat 3g5%

Saturated Fat 2g10%
Cholesterol 40mg14%
Sodium 531mg23%
Total Carbohydrate 34g12%

Dietary Fiber 4g16%
Sugars 11g
Protein 18g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.