Yellow Curry Chicken Soup – West IGA

Ingredients

• 1/2 pkg rice noodles 125 g
• 3 cups reduced sodium chicken broth 750 mL
• 1/2 cup Thai yellow curry sauce 125 mL
• 1 1/2 cups light coconut milk 375 mL
• 1 rotisserie chicken, skin removed and cut into strips 1
• 1 cup red pepper, diced 250 mL
• 1/2 cup fresh coriander leaves, washed and dried 125 mL
• 1/3 cup chopped dry roasted peanuts 75 mL