Thai Curry Fried Rice

8 cups (2 L) sodium reduced chicken broth

1 1/2 cups (375 mL) Summer Fresh Thai Curry Sauce

2 cup (500 mL) shredded cooked chicken

2 cup (500 mL) chopped bok choy

2 carrots, peeled and thinly sliced on an angle

100 g (3 1/2 ounces) vermicelli rice noodles

1/4 cup (60 mL) fresh cilantro leaves

1 red Thai chili pepper, thinly sliced on an angle (optional)

6 lime wedges

1. Combine the broth and Summer Fresh Thai Curry Sauce in a large saucepan set over medium-high heat; bring to a boil.

2. Stir in the chicken, bok choy and carrots. Simmer for 2 minutes. Stir in noodles. Simmer for 3 to 5 minutes or until noodles are cooked and soup is heated through.

3. Divide evenly between 6 bowls. Garnish each serving with cilantro and chili pepper slices (if using). Serve with lime wedges.

Tip: Sprinkle with chopped peanuts or cashews for a crunchy finish. .

Tip: This recipe is great for anyone following a gluten-free lifestyle.

Serves 6 Prep Time: 15 minutes Cook Time: 5 minutes Total Time: 20 minutes

Calories per serving: 251, Fat 11.5 grams, Cholesterol 26 mg, Sodium 839 mg, Carbohydrates 18 grams, Fibre 2 grams, Sugar 3.5 grams, Protein 17 grams