Name: Chicken Curry Noodles
Prep time: 5 min
Cook time: PT-481194H51M47S
Total time: PT-481194H51M47S
Ingredients: 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

Ingredients

Scale

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

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Instructions

Mix together the broth, curry paste, and coconut milk in a large soup bowl.
Add the veggies, chicken, and zucchini noodles into a pan and cook for about 5 minutes.
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).
Let stand for 1-2 minutes, stir, and eat!