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Ingredients
- 1 cup (240ml) canned coconut milk, full fat
- 4 tsp. Thai green curry paste Â
- 2 chicken bouillon cubes, halvedÂ
- 4 tsp. lime juiceÂ
- 2 tsp. coconut sugarÂ
- 2 cups (180g) vermicelli noodlesÂ
- ½ cup (35g) shiitake mushrooms, sliced
- ¼ cup (40g) edamame beans
- 1 carrot, chopped into matchsticks
- 2 servings simple shredded chicken
Prep Time:
10
Minutes
Directions
Cook Time:
0
Minutes
- 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.Â
- 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.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGHÂ PROTEINHP
- HIGHÂ PROTEINHP
- GLUTENÂ FREEGF
- GLUTENÂ FREEGF
- LOWÂ CARBLC
- LOWÂ CARBLC
- CONTAINÂ NUTSN
- CONTAINÂ NUTSN
- DAIRYÂ FREEDF
- DAIRYÂ FREEDF
- MEALÂ PREPMP
- MEALÂ PREPMP
