This family-pleasing soup proves that our Indian Mild Curry Rub is a tasty way to add flavor to classic recipes.
Dice chicken using Boning Knife. Add chicken and 1 tbsp (15 mL) of the curry powder to baker; mix well using Master Scraper. Microwave, covered, on HIGH 5 minutes; stir to separate chicken. Add chicken stock, remaining 2 tbsp (30 mL) curry powder and noodles to baker. Microwave, covered, on HIGH 7-9 minutes or until noodles are still slightly firm, stirring once halfway through.
Meanwhile, on clean cutting board, trim peas; slice peas in half on a bias. Chop cilantro, if using. Add peas and coconut milk to baker; stir. Microwave, covered, on HIGH 3-5 minutes or until noodles are tender and soup is hot. Carefully remove baker from microwave using Silicone Oven Mitts. Garnish with cilantro, if desired.
U.S. Nutrients per serving: Calories 230, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 80 mg, Sodium 490 mg, Carbohydrate 22 g, Fiber 3 g, Protein 21 g
To cook on the stovetop, prepare vegetables and chicken as directed. Spray (12-in./30-cm) Skillet with vegetable oil using Kitchen Spritzer. Heat over medium heat 1-3 minutes or until shimmering. Cook and stir pepper, onion, carrots, chicken and 1 tbsp (15 mL) of the rub 2-3 minutes or until lightly browned. Stir in stock, remaining 2 tbsp (30 mL) rub and noodles. Cover and cook 6-8 minutes or until noodles begin to soften. Stir in coconut milk and peas. Cover and cook an additional 2 minutes.
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