5

Thai chicken & coconut soup

Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
This recipe is originally from WW Australia and has been modified and reprinted with permission.
Ingredients

cooking spray

5 spray(s)

Red curry paste

2½ Tbsp, Thai variety, or to taste

light unsweetened coconut milk

8 fl oz

canned chicken broth

4 cup(s)

uncooked thin rice vermicelli noodles

3 oz, broken

frozen mixed vegetables

8 oz, Asian-variety

uncooked bok choy

2 cup(s), baby-variety, chopped

cooked skinless boneless chicken breast(s)

½ pound(s), chopped

fresh lime juice

1½ Tbsp, or to taste

cilantro

½ cup(s), chopped

Instructions

  1. Lightly coat a large saucepan with cooking spray; heat over medium-high heat. Cook curry paste, stirring, for 1–2 minutes or until fragrant. Add coconut milk; bring to a boil.
  2. Add broth; bring to a boil. Add noodles; boil, covered, for 2 minutes.
  3. Add frozen vegetables; reduce heat to medium-low and simmer, uncovered, for 2 minutes. Add bok choy, chicken and lime juice; simmer, uncovered, for 2–3 minutes or until vegetables are just tender. Sprinkle with cilantro; season to taste (optional).
  4. Serving size: about 1 3/4 c
Notes
We used a frozen stir-fry mix consisting of carrot, baby corn, green beans and broccoli but you can use any frozen stir-fry mix.

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