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.
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