Makes 4 servings (1½ cups per serving)

Ingredients

• 2 cups diced peeled carrots
• 1 cup diced red bell pepper
• 1 cup diced onion
• 1 tbsp minced fresh ginger
• 4 cloves minced garlic
• 4 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tbsp low-sodium soy sauce
• 1 tsp brown sugar
• 3 cups low-sodium chicken broth
• 4 boneless skinless chicken breasts
• 1 can (400 mL) light coconut milk
• 2 tbsp fresh lime juice
• 2 tsp grated lime zest
• 1 pkg (250 g) rice vermicelli noodles
• Fresh chopped cilantro for garnish (optional)

Preparation

1. Add carrots, peppers, onions, ginger, garlic, curry paste, fish sauce, soy sauce, sugar, chicken broth and chicken breasts to slow cooker and stir to combine.
2. Cover and cook on low for 8 hours, or high for 4 hours.
3. Remove the chicken and shred with two forks. Return shredded chicken to pot and add coconut milk. Cover and cook for 30 minutes.
4. Meanwhile, cook the rice vermicelli according to package directions. Drain and set aside.
5. Add lime juice, zest and noodles to soup and remove from heat. Sprinkle with cilantro.
6. Serve and enjoy!

 

Nutritional analysis per serving: 370 calories, 6 g fat, 28 g protein, 56 g carbohydrate (51 g available carbohydrate), 5 g fibre, 653 mg sodium

My Viva Servings: 3 grains, 3 proteins, 2 vegetables, 1 fat

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