Coconut Broth and Chicken Noodles
Ingredients
- 1 tbsp vegetable oil
- 2 tbsp Thai red curry paste
- 1 1/2 pt chicken stock
- 14 oz can unsweetened coconut milk
- 12 oz total weight selection of vegetables such as carrots, courgettes, beans, broccoli florets, baby corn
- 7 oz thread egg noodles
- 2 large skinless chicken breasts cut into thin strips
- fresh coriander leaves to garnish
- prawn crackers to serve
Instructions
- 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.
- 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.
- Add the chicken to the soup and simmer for 3 minutes or until cooked through. Add the vegetables and mix well. Season to taste.
- Divide the egg noodles among four large warmed bowls, pour the soup on top, then garnish with coriander and serve with prawn crackers.
Calories: 673 kcal
Carbohydrates: 57 g
Protein: 40 g
Fat: 33g
Saturated Fat: 22 g
Trans Fat: 1 g
Cholesterol: 119 mg
Sodium: 448 mg
Potassium: 1126 mg
Fiber: 5 g
Sugar: 4 g
Vitamin A: 5570 IU
Vitamin C: 12 mg
Calcium: 78 mg
Iron: 6 mg