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.


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

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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