- 3 teaspoons reduced-sodium chicken bouillon paste, divided
- 6 teaspoons red curry paste, divided
- 6 tablespoons coconut milk, divided
- 1 ½ cups frozen stir-fry vegetable mix, divided
- 9 ounces chopped cooked boneless, skinless chicken breast, divided
- 1 ½ cups spiralized zucchini noodles, divided
- 3 teaspoons chopped cilantro, divided
- 3 cups very hot water, divided
Chicken Curry Cup of Noodles
This cup soup is packed with flavor, thanks to a spoonful of Thai red curry paste. If you prefer things less spicy, you could use yellow curry paste instead. Zucchini noodles have a tender versatile flavor that makes them not only versatile in soup recipes but also packs in some veggies. This wholesome recipe is a perfect addition to your lunch rotation for easy meals throughout the week.
Nutrition Information
290
Calories
50g
Carbohydrates
19g
Protein
554mg
Potassium
3g
Fiber
4g
Sugar
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