Coconut chicken noodle soup

Coconut chicken noodle soup


1 person made this

About this recipe: This recipe is very creamy and good for any occasion, I think. Reduced fat coconut milk and low sodium stock lighten it up a bit.

Tori-Louise Shropshire, England, UK

Serves: 4 

  • 400g chicken fillets
  • 2 tablespoons Thai green curry paste
  • 4 sprays cooking spray
  • 1 (400ml) tin reduced fat coconut milk
  • 1 low sodium stock cube (chicken)
  • 100g baby sweetcorn
  • 100g fine green beans
  • 2 courgette, sliced
  • 100g rice noodles, uncooked
  • fresh coriander

Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

  1. Cut the chicken into strips, place in a bowl, and mix with the Thai curry paste.
  2. Lightly spray a large frying pan, preferably non-stick, with the cooking spray.
  3. Place over a high heat and when hot add the chicken and fry for 3 to 4 minutes.
  4. Add the coconut milk and the stock cube dissolved in 300ml boiling water and bring to the boil.
  5. Add the sweetcorn, beans, courgette and the rice noodles. Simmer for 5 minutes. Top with coriander.

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