Thai Chicken Zucchini Soup

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Minutes to Prepare: 10
Minutes to Cook: 25

Number of Servings: 10

Ingredients

3.0 medium Carrots, raw3.0 clove Garlic1.0 tsp Ginger Root0.5 medium (2-1/2" dia) Onions, raw3.0 serving Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips2.0 cup, sliced Zucchini3.0 serving Pacific Natural Foods Organic Low Sodium Vegetable Broth, 1 cup2.0 tbsp Extra Virgin Olive Oil2.0 tbsp red curry paste1.0 tsp Salt25.0 grams Cilantro, raw0.5 cup signature select fire roasted tomatoes0.34 cup thai kitchen coconut milk6.0 ounces Chicken Breast (cooked), no skin, roasted

Directions

In pot saute onion, carrots and peppers in oil, cook about 3 minutes. Add garlic and ginger, til brown. Add broth, tomatoes, curry paste, salt, bring to boil. Then simmer 10 minutes. Shred or chunk chicken breast, add to broth. Then add coconut milk, zucchini (shredded or zoodles), and 1/4 - 1/2 c lime juice if desired. Simmer 3 - 5 minutes. Top with cilantro.

Serving Size: 1 cup

Number of Servings: 10.0

Recipe submitted by SparkPeople user THAINKATHY.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving