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Ingredients

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Directions

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  • In a 4-quart Dutch oven, combine broth and curry paste. Cover and bring to boiling.

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  • Meanwhile, slice chicken breasts crosswise into 1/4-inch strips; sprinkle lightly with salt and set aside.

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  • Add noodles, sweet potato, and tomato to broth mixture. Return to boiling; reduce heat. Cover and simmer for 2 minutes, stirring once to break up noodles.

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  • Add chicken. Return to boiling; reduce heat. Cover and simmer for 2 to 3 minutes more or until chicken is tender and no longer pink. Stir in coconut milk. Top each serving with cilantro. Makes 6 servings.

Nutrition Facts

273 calories; 9 g total fat; 7 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 27 mg cholesterol; 690 mg sodium. 236 mg potassium; 30 g carbohydrates; 2 g fiber; 18 g protein; 62 IU vitamin a; 16 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 7 mg niacin equivalents; 0 mg vitamin b6; 52 mcg folate; 0 mcg vitamin b12; 30 mg calcium; 2 mg iron;

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