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Curried Chicken Noodle Soup

Source of Recipe


LHJ, Recipes 2000






List of Ingredients



• 3 cans (14-1/2-ounces each) chicken broth
  
• 1 medium sweet potato, peeled and chopped
  
• 1 to 2 Tbsp green or red Thai curry paste
  
• One 5-ounce pkg. Japanese curly dried wheat-flour noodles or capellini
  
• 1 medium tomato, diced
  
• 2 boneless, skinless chicken breast halves, sliced crosswise 1/4-inch thick
  
• 1/2 tsp salt
  
• 1 cup unsweetened coconut milk
  
• 1 cup fresh cilantro leaves
  






Instructions



1. Combine broth, potato and curry paste in a pot. Bring to boil. Reduce heat; cover and simmer 5 minutes.
   
   
2. Add noodles and tomato to broth mixture. Return to boil. Reduce heat; cover and simmer, stirring occasionally, 2 minutes.
   
   
3. Meanwhile, sprinkle chicken strips with salt. Add chicken to broth mixture and simmer 2 to 3 minutes more, until cooked through. Stir in coconut milk and heat through. Sprinkle with cilantro.
   
   Makes 6 servings.