Make your own cup of instant soup at home with this chicken curry zoodle (spiralized zucchini noodles) recipe. Pack several jars at once to take to work for easy lunches throughout the week.

Devon O'Brien
Source: EatingWell Magazine, Soup Cookbook
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Ingredients

Ingredient Checklist

Directions

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  • Add 1 teaspoon bouillon paste, 2 teaspoons curry paste and 2 tablespoons coconut milk to each of three 1 1/2-pint canning jars. Layer 1/2 cup vegetables, 3 ounces chicken and 1/2 cup noodles in each jar. Top each with 1 teaspoon cilantro. Cover and refrigerate for up to 3 days.

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  • To prepare one jar of noodles: Add 1 cup very hot water to a jar. Cover and shake to combine. Uncover and microwave on High in 1-minute increments until steaming hot, 2 to 3 minutes total. Let stand 5 minutes. Stir before eating.

Tips

To make ahead: Prepare through Step 1. Refrigerate covered jars for up to 3 days.

Equipment: Three 1 1/2-pint wide-mouth canning jars

Nutrition Facts

235 calories; protein 28.7g 57% DV; carbohydrates 8.7g 3% DV; exchange other carbs 0.5; dietary fiber 1.3g 5% DV; sugars 4.9g; fat 8.3g 13% DV; saturated fat 4.7g 23% DV; cholesterol 72.3mg 24% DV; vitamin a iu 3068.3IU 61% DV; vitamin c 7.4mg 12% DV; folate 13mcg 3% DV; calcium 41.3mg 4% DV; iron 1mg 6% DV; magnesium 34.1mg 12% DV; potassium 323.6mg 9% DV; sodium 824.7mg 33% DV; thiamin 0.1mg 14% DV.

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Rating: 5 stars
03/09/2017
I love making a batch of these ramen cups to take to work. Read More