Coconut Broth and Chicken Noodles recipe
information
Preparation time: 15 min, Cooking time: 12 min, Cals per serving: 384
ingredients
1 tbsp vegetable oil
2 tbsp Thai red curry paste
900 ml (1 1/2 pt) chicken stock
400 ml can unsweetened coconut milk
350 g (12 oz) total weight selection of vegetables, such as carrots, courgettes, beans, broccoli florets, baby corn
200 g (7 oz) thread egg noodles
2 large skinless chicken breasts , cut into thin strips
fresh coriander leaves to garnish
prawn crackers to serve
2 tbsp Thai red curry paste
900 ml (1 1/2 pt) chicken stock
400 ml can unsweetened coconut milk
350 g (12 oz) total weight selection of vegetables, such as carrots, courgettes, beans, broccoli florets, baby corn
200 g (7 oz) thread egg noodles
2 large skinless chicken breasts , cut into thin strips
fresh coriander leaves to garnish
prawn crackers to serve
method
1. Heat the oil in a large pan and fry the curry paste for about 10 seconds. Add the chicken stock and coconut milk, bring to boiling point, then lower the heat and simmer for about 5 minutes.
2. Cut the carrots and courgettes into matchsticks and the remaining vegetables into small pieces. Cook the noodles according to packet instructions, then drain and put to one side.
3. Add the chicken to the soup and simmer for 3 minutes or until cooked through. Add the vegetables and mix well. Season to taste.
4. Divide the egg noodles among four large warmed bowls, pour the soup on top, then garnish with coriander and serve with prawn crackers.
2. Cut the carrots and courgettes into matchsticks and the remaining vegetables into small pieces. Cook the noodles according to packet instructions, then drain and put to one side.
3. Add the chicken to the soup and simmer for 3 minutes or until cooked through. Add the vegetables and mix well. Season to taste.
4. Divide the egg noodles among four large warmed bowls, pour the soup on top, then garnish with coriander and serve with prawn crackers.
serving amount
serves: 4
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