Ingredients
- 4 Laura's Lean Chicken Breasts (5 ounces per breast)
- 2 tsps Fresh Ginger (Minced)
- 2 tsps Garlic (Minced)
- 1/4 cup Thai Red Curry Paste
- 1 tsp Virgin Coconut Oil
- 6 cups Chicken Broth
- 11/16 cup Carrot (Grated)
- 2 cups Snow Peas (Thinly Sliced)
- 6 ozs Thin Brown Rice Noodles (Cooked according to package directions)
- 1/4 cup Cilantro Leaves
- 1/2 Jalapeno
- 1 Green Onion (Thinly Sliced)
- 1 Lime (Cut into wedges)
- Salt To Taste
Yield
- Prep Time: 15 Minutes
- Cook Time: 20 Minutes
- Total Time: 35 Minutes
Preparation
Instructions
Place a large pot over medium heat. Add the coconut oil followed by the ginger, garlic, and Thai red curry paste. Cook, stirring constantly, for 2 minutes, then pour in the chicken broth and season with salt. Add the chicken breasts to the broth and bring to a boil. Reduce to a simmer and cook until the chicken is no longer pink in the middle, about 15 minutes.
Transfer the chicken breasts to a cutting board and shred. Bring the broth to a boil, then add salt to taste, then the shredded carrots and snow peas. Reduce to a simmer and cook for 5 minutes.
Evenly distribute the noodles and chicken among 4 bowls. Spoon broth into each of the bowls, top with cilantro leaves, jalapeno, green onion, and serve a lime wedge on the side.
Nutritional Analysis Per Serving
- Calories: 297.00
- Total Fat Content: 3.00g
- Saturated Fat Content: 1.00g
- Cholesterol Content: 26.00mg
- Sodium Content: 886.00mg
- Carbohydrate Content: 49.00g
- Fiber Content: 6.00g
- Sugar Content: 4.00g
- Protein Content: 19.00g
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