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Thai Chicken Curry and Kale Soup - 5 pts
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Thai Chicken Curry & Kale Soup – 5 Pts.

If you love coconut and curry (I LOVE), you will really like this soup. And at only 5 points per serving, what's not to love?
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Author Laurie Bennett

Ingredients

  • Cooking Spray
  • 2.5 Tbsp Thai Red or Green Curry Paste (according to what you like)
  • 1 Cup Light Coconut Milk
  • 4 Cups low Sodium Chicken Broth
  • 3 oz Rice Vermicelli noodles
  • 10 oz Frozen Mixed Veggies (I selected an Asian mix but anything you like will do)
  • 1 Cup Fresh Kale (chopped)
  • 1/2 lb Cooked Chicken Breast (chopped)
  • 2 Tbsp Lime Juice
  • Pinch of Cilantro for garnish
  • Pinch of pepper to taste

Instructions

  • Heat pot with cooking spray and add Curry Paste
  • Stir 2-3 minutes, or until it begins to smell wonderful
  • Add coconut milk and chicken broth, bring to a gentle boil
  • Add noodles and kale and let boil covered, for 2-3 minutes
  • Add the frozen veggies, reduce heat to a low simmer, uncovered, for 3-4 minutes
  • Add in the chicken and lime juice, simmer until veggies are how you like them – should be just a few minutes more.
  • Add in a pinch of pepper, to taste
  • Garnish with cilantro and serve

Nutrition

Serving: 1.75cups