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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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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
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