Thai Chicken and Coconut Soup
6
Points®
Temps total: 25 min • Préparation: 15 min • Cuisson: 10 min • Portions: 4 • Difficulté: Facile
Ingrédients
Cooking spray
5 spray(s)
Thai curry paste
2½ tbsp(s), or to taste
Canned unsweetened light coconut milk
8 fl oz
Chicken broth
4 cup(s)
Uncooked thin rice vermicelli noodles
3 oz, broken
Unprepared frozen mixed Asian vegetables
8 oz
Uncooked bok choy
2 cup(s), baby-variety, chopped
Cooked skinless, boneless chicken breast
½ pound(s), chopped
Fresh lime juice
1½ tbsp(s), or to taste
Cilantro
½ cup(s), chopped
Instructions
1
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.
2
Add broth; bring to a boil. Add noodles; boil, covered, for 2 minutes.
3
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).
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