Life after Bariatric Surgery Group Recipe of the Month – March 2023

Chicken Curry Cup of Noodles

Makes 3 servings


3 teaspoons reduced-sodium chicken bouillon paste, divided
6 teaspoons red curry paste, divided
6 tablespoons coconut milk, divided
1 ½ cups frozen stir-fry vegetable mix, divided
9 ounces chopped cooked boneless, skinless chicken breast, divided
1 ½ cups spiralized zucchini noodles, divided
3 teaspoons chopped cilantro, divided
3 cups very hot water, divided


1. 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.

2. 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.


1. To make ahead: Prepare through Step 1. Refrigerate covered jars for up to 3 days.
2. Equipment: Three 1 1/2-pint wide-mouth canning jars


Nutrition serving (1 jar): Calories: 235, Fat 8g, Carbohydrates 9g, Fiber 1g, Protein 29g, Sodium 824 mg.


Recipe adapted from: Devon O’Brien. EatingWell Magazine. Soup Cookbook.

Stay in touch with the conversation, subscribe to the RSS feed for comments on this post.

Some HTML is OK


Am I eligible to use Virtual ReadyMED?

Are you or the patient 4+ years old?
Are you in Massachusetts at time of video visit?
Do you have a Reliant PCP?
Do you have access to email on the device you are using?
By continuing I’m giving Reliant permission to communicate with me via text or email to complete this visit.

Am I eligible to use Virtual ReadyMED?

Do you have a MyChart account?