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Prep Time
15 mins
Total Time
30 mins
Serves
6

Ingredients

1/2 pkg
rice noodles
125 g
3 cups
reduced sodium chicken broth
750 mL
1/2 cup
Thai yellow curry sauce
125 mL
1 1/2 cups
light coconut milk
375 mL
1
rotisserie chicken, skin removed and cut into strips
1
1 cup
red pepper, diced
250 mL
1/2 cup
fresh coriander leaves, washed and dried
125 mL
1/3 cup
chopped dry roasted peanuts
75 mL

Method

Step 1
Cook noodles as per package directions.
Step 2
Simmer broth, curry sauce and coconut milk in a stock pot or large saucepan over medium heat.
Step 3
Divide noodles, chicken, and red pepper between 6 soup bowls. Ladle soup into each bowl and garnish with coriander and peanuts.

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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/6 of recipe):
Calories:
330
Fat:
15 g
Saturated Fat:
3 g
Carbs:
23 g
Fibre:
2 g
Cholesterol:
90 mg
Protein:
27 g
Sodium:
810 mg