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Ingredients
- Non Stick Canola Oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 2 tsp red or green curry paste
- 6 cups low-sodium chicken broth
- 1 15-ounce can lite coconut milk
- 1/2 tbs fish sauce, 1/2 tbs soy sauce
- 2 red bell peppers, thinly sliced
- 4 ounces thin rice noodles, broken into pieces
- 9 oz skinless, boneless chicken breasts (sliced thinly and crosswise)
- 1 tablespoon fresh lime juice, plus more to taste
- 1 lb chopped fresh spinach
- Garnish
- roughly chopped fresh cilantro
- chopped scallions
Details
Servings 5
Preparation time 30mins
Cooking time 60mins
Preparation
Step 1
1. Heat the canola spray in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Add the garlic and curry paste and cook, stirring, 1 to 2 minutes. Add the chicken broth, coconut milk, fish sauce and soy sauce; cover and bring to a boil.
2. Add the bell peppers and noodles and simmer, uncovered, until the noodles are al dente, about 3 minutes. Add the chicken and simmer until just cooked through, about 3 more minutes. Stir in the lime juice, spinach.
3. Garnish with cilantro and scallions.
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