Recipe Details
Ingredients
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1tablespoonolive oil
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2carrots, shredded
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½onion, diced
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½red bell pepper, diced
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2largechicken breasts, chopped in small pieces
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2clovesgarlic, minced
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1(32 fluid ounce) containerchicken broth
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1(14 ounce) cancoconut milk
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2tablespoonsred curry paste
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2teaspoonssalt
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½teaspoonground black pepper
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4ouncesrice noodles, broken in half
Cooking Directions
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Heat a large stock pot over medium heat. Add oil, carrots, onion, and bell pepper. Cook for about 3 minutes. Add chicken and mix well. Add garlic. Cook until chicken is no longer pink in the center and juices run clear, 5 to 10 minutes.
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Mix in chicken broth, coconut milk, curry paste, salt, and pepper. Bring soup to a boil, about 5 minutes. Add noodles and allow soup to come to a boil again. Reduce heat to low and simmer about 3 minutes.
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Cover the pot, remove from heat, and let sit just until noodles are tender, 5 to 10 minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories332 | |
| % Daily Value * | |
| Total Fat 19g |
24% |
| Saturated Fat 13g |
66% |
| Cholesterol 47mg |
16% |
| Sodium 1681mg |
73% |
| Total Carbohydrate 23g |
8% |
| Dietary Fiber 2g |
7% |
| Total Sugars 3g |
|
| Protein 19g |
38% |
| Vitamin C 16mg |
17% |
| Calcium 35mg |
3% |
| Iron 3mg |
17% |
| Potassium 385mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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