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: Curried Chicken Noodle Soup Recipe
| Recipe Detail | ||
| Noodle Recipes "3 14-ounce cans chicken broth 1 medium sweet potato, peeled and chopped 1 to 2 tablespoons green or red Thai curry paste 2 boneless, skinless chicken breast halves 1/2 teaspoon salt 1 5-ounce package Japanese curly dried wheat-flour noodles or capellini 1 medium tomato, diced 1 cup unsweetened coconut milk 1 cup lightly packed fresh cilantro leaves " "1. Combine broth, potato and curry paste in a pot. Cover and bring to a boil; simmer 5 minutes. 2. Slice chicken breasts crosswise 1/4-inch thick; sprinkle with salt. Add noodles and tomato to broth. Bring to a boil; cover and simmer, stirring, 2 minutes. Add chicken; simmer 2 to 3 minutes, until cooked through. Stir in coconut milk. Remove from heat and sprinkle with cilantro. Makes 6 servings. " | ||
