Thai curry chicken and vegetable soup

Thai curry chicken and vegetable soup

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This flavorful soup is a meal on its own with close to 400 calories per serving and 26g of protein. If you’re watching the sodium, cut back slightly on the curry paste or tamari. 

Nutrition (per serving)

Calories: 397; total fat: 15g; saturated fat: 7g; protein: 26g; carbohydrates: 33g; sugar: 6g; fiber: 2g; cholesterol: 71mg; sodium: 1,220mg.

6

Ingredients 

3 cups shredded rotisserie chicken

24 oz low-sodium fat-free chicken stock

14 oz can light coconut milk

4 oz red curry paste

13 oz low-sodium canned corn, drained

13 oz low-sodium canned green beans, drained (I like Libby’s Green Bean Vegetable Pouch)

1/2 cup low-sodium canned peas, drained

2 Tbsp finely diced jalapeno

1 Tbsp fish sauce

1 Tbsp tamari or light soy sauce

4 oz Vermicelli rice noodles

Optional soup toppings:

Green onion, sliced

Serrano pepper, sliced thin

Cilantro leaves, roughly chopped

Sriracha sauce

How to make it 

Combine all ingredients, except rice noodles, in a large stockpot and stir to incorporate curry paste and other ingredients. Cover with lid and bring soup to a boil over high heat. Cook for 10 minutes, or until heated through, stirring occasionally.

While soup is cooking, prepare rice noodles according to package directions. Drain noodles, then add to individual soup bowls and pour soup over the noodles. Top with green onion, serrano pepper, cilantro, and sriracha if desired. 

Lightened-up recipes

Cook Time: 

15

Prep Time: 

15

Fitness

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August 16, 2017 at 01:21PM