Macro Friendly Thai Red Curry Soup

SERVING SIZE: 221 G

YIELDS: 15 servings

– 876g raw chicken, chopped into small bite-sized pieces
– 90g white onion
– 1 tsp minced garlic
– 114g chopped red bell pepper
– 60g red curry paste
– 15g ginger paste
– 13.5 oz can coconut milk
– 480g chicken bone broth
– 250g package dried Thai rice noodles
– 1 tbsp brown sugar
– juice from 1 lime
– 1 tbsp basil paste

1. Spray large pot with 0 calorie nonstick cooking spray then place over stovetop on medium heat.
2. Cook chicken until done, then add in peppers, onions, ginger and garlic. Cook for another minute on medium-low heat.
3. Add chicken broth, red curry paste, coconut milk and brown sugar. Bring to a boil then turn to low heat.
4. Add rice noodles.
5. When noodles are tender (only takes a few minutes), add lime juice and basil paste.
6. Stir well, serve and enjoy! Garnish the Macro Friendly Red Curry Soup with with green onions and cilantro.