This quick soup is a great alternative to traditional chicken noodle soup flavors, but still mild enough that the whole family will eat it. Depending on the width of your pan, you may need to add a little more water or broth before adding the noodles.
Calories: 282 | Fat: 10g | Protein: 27g | Carbs: 21g | Fiber: 2g | Sugars: 0g
Recipe courtesy of: Meals That Heal by Carolyn Williams, PhD, RD (Tiller Press, 2019)
1. Heat a Dutch oven over medium-high. Add the oil to the pot; swirl to coat. Add the ginger and garlic; sauté for 1 minute. Stir in the curry paste; cook for 1 minute. Add the broth, a 1/2 cup of water, lime juice, coconut milk, and cilantro stems; bring to a simmer and cook for 10 minutes.
2. Stir in the noodles and chicken; cook for 3 minutes or until the noodles are tender. Top with cilantro sprigs, and serve with lime wedges, if desired.
Tip: Turn this into a one-dish meal by adding 1 cup of snow peas with the noodles or stirring in chopped bok choy or greens just before serving.