I’m going to keep this intro short and sweet because this recipe is AMAZING and I don’t want to waste time getting into it.

But know this: not only is it tasty, but it’s also perfect for meal prep. Just fill up a few mason jars ahead of time, store them in the fridge, and heat when it’s time to eat.

That said, I do recommend making 1-2 single batches first in order to find your perfect “soupiness” level (as well as spiciness).

Cup O’Chicken Curry Noodles

(serves 1)

  • 2 Tbsp chicken broth
  • 1-2 tsp red curry paste (to taste)
  • 2 Tbsp coconut milk (from a can)
  • 1 cup (100 g) frozen stir-fry veggies
  • 3 oz (85 g) cooked chicken breast, diced or sliced
  • ¾ cup (90 g) spiralized zucchini noodles
  • (Optional) Extra chicken broth or water, as needed

Mix together the broth, curry paste, and coconut milk in a large soup bowl. Add the veggies, chicken, and zucchini noodles and place in the microwave for 1 minute. Stir, and add more water (or chicken broth) if needed to reach your desired level of “soupiness.”

Return to the microwave to cook for 2-3 minutes (until steaming hot). Let stand for 1-2 minutes, stir, and eat!

Of course, you can make this on the stove if you want, instead!


Tag me at @getactivept if you try this recipe 👩‍🍳

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