e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 Spray a large saucepan with olive oil and set over medium heat. Add the garlic, shallots and curry paste; cook, stirring, until fragrant. Stir in the stock, water and chicken; cover and bring to the boil. Reduce heat to medium-low and simmer for 12-15 minutes, or until chicken is just cooked through. Remove pan from heat. Transfer chicken to a plate; cool slightly.
2 Meanwhile place the noodles in a heatproof bowl; cover with boiling water and set aside for 3 minutes (or follow packet instructions), or until just tender. Drain noodles; divide between 4 serving bowls. Shred the chicken and set aside.
3 Bring the curry mixture to the boil. Add the sugar, choy sum and snow peas; cook for 2-3 minutes, or until vegetables are tender. Stir in the shredded chicken, coriander and coconut cream; simmer until hot. Ladle soup over the noodles. Top each bowl with bean sprouts, sliced chilli and extra coriander leaves, and serve with lime wedges.
Make it gluten free: Check curry paste and stock and gluten free.
Calories 350 cal
Kilojoules 1470 kJ
Total fat 8 g
Saturated fat 4 g
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