Coconut chicken noodle soup recipe
Delicious main course that's quick and easy to make
See method- Serves 4
- 35 mins to prepare and 10 mins to cook
- 314 calories / serving
Ingredients
- 400g chicken fillets
- 2tbsp of Thai green curry paste
- 4 sprays of cooking sprays
- 1 large tin (400ml) of reduced-fat coconut milk
- 1 low-sodium stock cube
- 100g fine green beans, trimmed
- 100g baby sweetcorn
- 2 courgettes, thinly sliced
- 100g rice noodles, uncooked
- fresh coriander to garnish (optional)
Each serving contains
- Energy
- 1320kJ 314.0kcal
- Fat
- 11g
- Saturates
- 7g
- Salt
- 0.5g
- Sugars
- 3g
of the Reference intake
Carbohydrate 24.2gProtein 28.6gFibre 2.0g
Method
- Cut the chicken into thin strips, place in a bowl and mix with the Thai green curry paste.
- Lightly spray a large pan, preferably nonstick, with the cooking spray. Place over a high heat and, when hot, add the chicken and fry for 3-4 minutes until cooked through with no pink showing.
- Add the coconut, milk and the stock cube dissolved in 300ml boiling water and bring to the boil. Add the beans, sweetcorn and courgette, then add the rice noodles and simmer for 5 minutes. Top with fresh coriander before serving, if wished.
- See more Soup recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.