Curried Chicken Tofu Noodle Soup

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Curried Chicken Noodle Soup

 

 

42oz. of chicken broth made with McKays Chicken Seasoning

1 medium sweet potato, peeled and chopped

1 to 2 tablespoons green or red Thai curry paste*

1 package of firm Tofu

1/2 teaspoon salt

1 package (5 oz.) Japanese curly dried wheat-flour noodles or capellini

1 medium tomato, diced

1 cup unsweetened coconut milk

1 cup lightly packed fresh cilantro leaves

 

Directions:

 

1. Combine broth, potato and curry paste in a pot. Cover and bring to a

boil; simmer 5 minutes.

2. Cube Tofu sprinkle with salt. Add noodles and tomato to broth. Bring to a

boil; cover and simmer, stirring, 2 minutes. Add fofu; simmer 2 to 3

minutes, until cooked through. Stir in coconut milk. Remove from heat and

sprinkle with cilantro. Makes 6 servings.

 

 

 

 

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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