chicken curry cup of noodles
Chicken Curry Cup of Noodles
This cup soup is packed with flavor, thanks to a spoonful of Thai red curry paste. If you prefer things less spicy, you could use yellow curry paste instead. Zucchini noodles have a tender versatile flavor that makes them not only versatile in soup recipes but also packs in some veggies. This wholesome recipe is a perfect addition to your lunch rotation for easy meals throughout the week.
Ingredients:
- 3 teaspoons reduced-sodium chicken bouillon paste, divided
- 6 teaspoons red curry paste, divided
- 6 tablespoons coconut milk, divided
- 1 ½ cups frozen stir-fry vegetable mix, divided
- 9 ounces chopped cooked boneless, skinless chicken breast, divided
- 1 ½ cups spiralized zucchini noodles, divided
- 3 teaspoons chopped cilantro, divided
- 3 cups very hot water, divided
Directions:
- Add 1 teaspoon bouillon paste, 2 teaspoons curry paste and 2 tablespoons coconut milk to each of three 1 1/2-pint canning jars. Layer 1/2 cup vegetables, 3 ounces chicken and 1/2 cup noodles in each jar. Top each with 1 teaspoon cilantro. Cover and refrigerate for up to 3 days.
- To prepare one jar of noodles: Add 1 cup very hot water to a jar. Cover and shake to combine. Uncover and microwave on High in 1-minute increments until steaming hot, 2 to 3 minutes total. Let stand 5 minutes. Stir before eating.
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