Thai chicken & coconut soup
- Total Time
This recipe is originally from WW Australia and has been modified and reprinted with permission.
cooking spray5 spray(s)
Red curry paste2 ½ Tbsp, Thai variety, or to taste
light unsweetened coconut milk8 fl oz
canned chicken broth4 cup(s)
uncooked thin rice vermicelli noodles3 oz, broken
frozen mixed vegetables8 oz, Asian-variety
uncooked bok choy2 cup(s), baby-variety, chopped
cooked skinless boneless chicken breast(s)½ pound(s), chopped
fresh lime juice1 ½ Tbsp, or to taste
cilantro½ cup(s), chopped
- 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.
- Add broth; bring to a boil. Add noodles; boil, covered, for 2 minutes.
- 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).
- Serving size: about 1 3/4 c