Yellow Curry Noodle Soup
Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hour
Ingredients
  • 2 boneless, skinless Foster Farms Simply Raised Fresh Chicken Breasts
  • 2 tbsp olive
  • 1 tsp salt
  • 1 small yellow onion, chopped
  • 1 tbsp minced fresh ginger
  • 6 garlic cloves, minced
  • 2 tbsp curry powder
  • 2 tsp turmeric powder
  • ½ tsp ground coriander
  • 1 can (13.5 oz) coconut milk
  • ½ cup water
  • 2 carrots, peeled and chopped
  • ½ cup broccoli florets
  • 1 red bell pepper, cored and chopped
  • 1 large zucchini, chopped
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Add the onion to the skillet and cook until translucent, about 7 minutes.
  3. Stir in the spices, 1 tsp salt, garlic and ginger and cook for 2 minutes.
  4. Add the vegetables and pour the coconut milk and water over the top.
  5. Bring the skillet to a boil, then cover and bake in the oven for 40 minutes.
  6. Drain the noodles and sit in hot water for 1 minute.
  7. Drain the noodles again and toss with the curry.
Makes 6 servings
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/yellow-curry-noodle-soup/