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Curried Chicken Noodle Soup

Ingredients

• 3 14-ounce cans reduced-sodium chicken broth
• 1 to 2 tablespoons green or red Thai curry paste
• 2 skinless, boneless chicken breast halves (10 ounces total)
• Salt
• 1 5-ounce package dried Japanese curly wheat-flour noodles or angel hair pasta
• 1 1/2 cups chopped peeled sweet potato
• 1/2 cup chopped tomato
• 1 cup canned unsweetened coconut milk
• 1/2 cup lightly packed cilantro leaves

Directions

1. Combine broth and curry paste.
2. Cover and bring to boiling.
3. Meanwhile, slice chicken breasts crosswise into 1/4-inch strips.
4. Sprinkle lightly with salt and set aside.
5. Add noodles, sweet potato, and tomato to broth mixture.
6. Return to boiling, reduce heat and simmer, covered, for 2 minutes, stirring once to break up noodles.
7. Add chicken.
8. Return to boiling, reduce heat and simmer, covered, for 2 to 3 minutes more.
9. Stir in coconut milk.
10. Top each serving with cilantro.

Attribution