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Asian Chicken Curry Soup with Coconut Milk for Lunch Box

This comforting soup combines the sweetness of coconut milk with the flavors of curry and is easy to transport for lunch thanks to the on-site assembly system.

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20 min
4
30 min

  • Ingredients

    • Thin rice noodles
    • Cooked chicken breast, sliced
    • 2 cans of coconut milk
    • 3 tbsp red curry paste
    • 4 cups chicken broth
    • Fresh coriander
    • 2 limes
    • Salt, pepper

  • Preparation

    -In a saucepan, mix coconut milk, broth and curry

    -Bring to a boil, then simmer for 20-25 minutes, stirring.

    -Season with salt and pepper to taste

    -In the compartmentalized containers, distribute the rice noodles, chicken, coriander and lime.

    -Pour the hot soup into a thermos

For the adventurers

Notes and tips

-Cook the noodles al dente to prevent them from becoming too soft.
-Add a little sriracha sauce for extra heat
-Keep the lime whole and cut it the same morning
-Freeze the soup in individual portions
-Add crunchy vegetables to taste