Ingredients
1 cup (240ml) canned coconut milk, full fat
4 tsp. Thai green curry paste
2 chicken bouillon cubes, halved
4 tsp. lime juice
2 tsp. coconut sugar
2 cups (180g) vermicelli noodles
½ cup (35g) shiitake mushrooms, sliced
¼ cup (40g) edamame beans
1 carrot, chopped into matchsticks
2 servings simple shredded chicken
Preparation
Step 1
Place the ingredients into a large mason jar in the following order: coconut milk, green curry paste, chicken bouillon cube, lime juice, coconut sugar, noodles, mushrooms, edamame, shredded chicken. Secure with the lid and store in the refrigerator for up to 3 days.
Step 2
When ready to serve, pour roughly ½ - ¾ cup of boiling water into the jar and set aside to sit for 3 minutes. Now cover the jar with the lid and shake until combined. Serve immediately.
Nutritional information (per serving)
Kcal
445
Fats (g)
18
Carbs (g)
49
Protein (g)
18
Fiber (g)
2
