Spicy Thai Curry Soup with Rice Noodles
  • 1cup chilled reduced-fat coconut milkshaken before measuring
  • 1cup chilled rice milkshaken before measuring
  • 1 1/2cups chilled carrot juiceshaken before measuring
  • 1tablespoon Thai red curry paste
  • 2 tablespoons nonhydrogenated, unsweetened peanut butter
  • 12ounces boneless, skinless chicken breasts
  • 1 1/2teaspoons curry powder
  • 1tablespoon canola oil
  • 4ounces rice vermicelli
  • 4ounces snow peascut diagonally into ½-inch slices
  • 2tablespoons minced red bell pepper
  • 2tablespoons chopped fresh cilantro or basil
  • 1teaspoon low-sodium fish sauce or soy sauceor to taste
  1. Bring a pot of salted water to a boil. This will be used to cook the noodles.
  2. Meanwhile, combine coconut milk, rice milk, carrot juice, red curry paste, and peanut butter in a blender. Blend on lowest speed for about 1 minute, until emulsified. Refrigerate. (If you have extra time, refrigerate for 30 minutes to allow flavors to meld.)
  3. Cut each chicken breast in half lengthwise, yielding thin cutlets. Sprinkle each piece of chicken with a bit of salt, then rub with curry powder. Heat a medium skillet over medium-high heat. Add oil, then chicken. Cook chicken for 2-3 minutes per side, until cooked through. Transfer to a plate; when cool enough to handle, shred and refrigerate.
  4. Boil noodles according to package instructions. Drain, then plunge into ice water to cool. Drain thoroughly.
  5. When ready to serve, divide noodles among four bowls. Add shredded chicken, snow peas, red bell pepper, and cilantro or basil to bowls. Carefully pour coconut-milk mixture into bowls, leaving any froth behind. Sprinkle with fish sauce or soy sauce to taste.
Recipe Notes
Nutrition Facts
Spicy Thai Curry Soup with Rice Noodles
Amount Per Serving
Calories 419
% Daily Value*
Cholesterol 49mg 16%
Sodium 378mg 16%
Total Carbohydrates 47g 16%
Dietary Fiber 2g 8%
Protein 26g 52%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 419 cal, 29% fat cal, 13g fat, 5g sat fat, 49mg chol, 26g protein, 47g carb, 2g fiber, 378mg sodium