Thai Instant Soup
Serves
4
Prep Time
10 minutes
Cook Time
0 minutes
Ingredients
1 cup (240 ml) canned full-fat coconut milk
4 tsp Thai green curry paste
2 chicken bouillon cubes, halved
4 tsp lime juice
2 tsp coconut sugar
2 cups (180 g) vermicelli noodles
½ cup (35 g) shiitake mushrooms, sliced
¼ cup (40 g) edamame
1 carrot, chopped into matchsticks
2 servings Simple Shredded Chicken (see original recipe)
Nutrition
(Per Serving)
Calories
445
Fats
18 g
Protein
18 g
Carbs
49 g
Instructions
- Place ingredients into large mason jar in following order: coconut milk, green curry paste, chicken bouillon cube, lime juice, coconut sugar, carrots, mushrooms, edamame, shredded chicken, noodles. Secure with lid and store in refrigerator for up to 3 days.
- When ready to serve, pour roughly ½ to ¾ cup boiling water into jar and set aside for 3 minutes. Then, cover jar with lid and shake to combine. Serve immediately.