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Photo of Thai Chicken and Coconut Soup by WW

Thai Chicken and Coconut Soup

6
Points® value
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy

Ingredients

Cooking spray

5 spray(s)

Thai curry paste

2½ tbsp(s), or to taste

Canned unsweetened light coconut milk

8 fl oz

Chicken broth

4 cup(s)

Uncooked thin rice vermicelli noodles

3 oz, broken

Unprepared frozen mixed Asian vegetables

8 oz

Uncooked bok choy

2 cup(s), baby-variety, chopped

Cooked skinless, boneless chicken breast

½ pound(s), chopped

Fresh lime juice

1½ tbsp(s), or to taste

Cilantro

½ cup(s), chopped

Instructions

  1. Lightly coat a large saucepan with cooking spray; heat over medium-high heat. Cook curry paste, stirring, for 1–2 minutes or until fragrant. Add coconut milk; bring to a boil.
  2. Add broth; bring to a boil. Add noodles; boil, covered, for 2 minutes.
  3. Add frozen vegetables; reduce heat to medium-low and simmer, uncovered, for 2 minutes. Add bok choy, chicken and lime juice; simmer, uncovered, for 2–3 minutes or until vegetables are just tender. Sprinkle with cilantro; season to taste (optional).

Notes

We used a frozen stir-fry mix consisting of carrot, baby corn, green beans and broccoli but you can use any frozen stir-fry mix. PER SERVING: 284 Cal, 7 g Total Fat, 3 g Sat Fat, 1,102 mg Sod, 33 g Total Carb, 5 g Sugar, 1 g Added Sugar, 2 g Fib, 22 g Prot.

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