WITH PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts
- 4 PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts (or PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breast, All Natural. 1.5 lbs.)
- 1 tablespoon vegetable oil
- 1 red bell pepper (medium, thinly sliced)
- 1 onions (medium, thinly sliced)
- 1 clove garlic (minced)
- 1 inch ginger (piece, sliced into rounds)
- 1 teaspoon red curry paste (or 2 tsp. Sriracha sauce)
- 4 cups chicken broth
- 15 ounces coconut milk
- 1 tablespoon brown sugar
- 4 ounces rice noodles (thin, or zucchini “noodles”)
- 2 lime (juiced, plus more to taste)
- 1/2 cup chopped fresh cilantro (roughly)
- lime wedges (for serving)
- sriracha sauce (for serving)
|Calories410Calories from Fat280|
|% DAILY VALUE|
|Calories from Fat280|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Chris a month ago
This one has turned out great twice now. I just added a bit of fish sauce in when you cook the chicken, and then just a dash of brown sugar at the end to taste.
Barbara Gonzales 2 months ago
Amazing! We added a little fish sauce, soy sauce, sriracha, and yellow curry. We also used Udon noodles and zoodles. My husband and I will definitely make this again.
Val C. 3 months ago
It was delicious! I didn't make any changes and don't think I will.
. 4 months ago
It turned out really good the family loves it.
Becky MacQuarrie 5 months ago
Great! Next time I will add in a jalapeño.
L a year ago
Easy and ok. I added sriracha because I prefer more spice and flavor. I also added rice noodles which helped to thicken the soup.
Rachel Wells a year ago
Great taste and very easy to make. Agree with others that it could use more of the curry paste or even just adding some chilli.
Lisa M. a year ago
I love this soup. It’s so good. I left out the bell pepper (just my preference) and it was still delicious
Berkelaar a year ago
easy delicious crowd pleaser
Elene K. 2 years ago
Turned out pretty good. Added 1.5 the curry paste. Really needed it for flavor.
Elaine R. 2 years ago
I would of chopped up the ginger in smaller pieces and added water chestnuts but it was delicious
d 2 years ago
Great combination, however I would double the curry paste amount and significantly reduce, if not completely disregard the lime. The lime overpowered the great curry flavor and made it MUCH too acidic. Next time I will substitute the lime with a splash of hot sauce for acidity. Also used a roux to thicken slightly.
Gabrielle 2 years ago
Awesome Came out great would definitely make it again!
Stevens 3 years ago
Im not sure why, but this recipe did not turn out good for me. It ended up tasting watery with almost no flavor. I even used extra curry paste and seasoning because I like my curry really hot and flavorful
tina myers 3 years ago
Awesome!!!! Used rice noodles and added more lime to individual bowls to taste. Have made 3 times with request for more... This is a keeper.
Daniel Jeter 3 years ago
This was amazing!! I used low sodium chicken stock, so I could control the sodium in the recipe. I also used light coconut milk, and it worked really well. I thought the soup seemed a little thin until I added the rice noodles at the end. The starch thickens the soup perfectly. Definitely making this again!!
mary m. 3 years ago
It was very delicious. I used the zucchini noodles. Next time I will use the rice noodles. I will be making this again. My husband loved it as much as me.