Coconut Chicken Noodle Soup

    Coconut Chicken Noodle Soup

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    A rich and creamy Thai coconut chicken soup which makes a change from the more well known tom ka gai.

    Ingredients
    Serves: 4 

    • 400g chicken fillets, cut into strips
    • 2 tablespoons Thai green curry paste
    • cooking spray
    • 1 (400ml) tin coconut milk
    • 300ml chicken stock
    • 100g baby sweetcorn
    • 100g green beans
    • 2 zucchini, sliced
    • 100g rice noodles
    • coriander leaves, to garnish

    Directions
    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. In a bowl, combine the chicken and curry paste. Spray a large saucepan with cooking spray and heat over high heat. Add the chicken and fry 3-4 minutes.
    2. Add the coconut milk and chicken stock and bring to a simmer.
    3. Add the sweetcorn, green beans, zucchini and rice noodles. Simmer 5 minutes. Serve, garnished with coriander.

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