I’m going to keep this intro short and sweet because this recipe is AMAZING, and I don’t want to waste time getting into it. 

But know this: not only is it tasty, but it’s also perfect for meal prep. Just fill up a few mason jars ahead of time, store them in the fridge, and heat them when it’s time to eat. 

That said, I do recommend making 1-2 single batches first in order to find your perfect “soupiness” level (as well as spiciness).  If you don’t eat chicken, replace it with your favorite protein.

Chicken Curry Noodles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Lora Ulrich
• Prep Time: 5 minutes
• Cook Time: 20 – 30 minutes
• Total Time: Under 30 minutes
• Yield: 1 – 2 servings 1x

Print Recipe

Pin Recipe

---

Ingredients

Scale 1x2x3x

2 Tbsp chicken broth 

1–2 tsp red curry paste (to taste) 

2 Tbsp coconut milk (from a can) 

1 cup (100 g) frozen stir-fry veggies 

3 oz (85 g) cooked chicken breast, diced or sliced 

1 zucchini spiralized into noodles 

(Optional) Extra chicken broth or water, as needed 

Cook Mode Prevent your screen from going dark

---

Instructions

1. Mix together the broth, curry paste, and coconut milk in a large soup bowl.
2. Add the veggies, chicken, and zucchini noodles into a pan and cook for about 5 minutes.
3. Stir, and add more water (or chicken broth) if needed to reach your desired level of “soupiness.” Cook for about another minute (until steaming hot).
4. Let stand for 1-2 minutes, stir, and eat!

---

Tag me at @loraulrich if you try this recipe 👩‍🍳 

​PS: If you love healthy recipes like this one, check out my Easy One Dish Recipes ebook!