Easy Noodles
Warm up with this comforting and flavorful Thai coconut curry noodle soup. The creamy coconut milk blends with aromatic Thai curry paste, turmeric, and tender chicken slices to create a delicious and easy meal. This hearty soup is perfect for cozy nights in and will surely satisfy your cravings for a warm and soothing dish.
— Constant Cookbook
Ingredients
- 500ml hot chicken stock or vegetable stock
- 400ml can coconut milk (full or reduced fat)
- 1 tbsp green or red Thai curry paste
- 1 tsp ground turmeric
- 3 skinless boneless chicken breast fillets , sliced
- 1 x 250g pack medium rice noodles
- 300g bag stir-fry mix, pick one with beansprouts
Instructions
- Firstly, get the kettle on. Tip the stock, coconut milk, Thai curry paste, turmeric and chicken into a big microwaveable bowl. Cover with cling film, pierce it a few times and microwave on High for 5 mins. Remove the cling film, give it a stir and cook for a further 5 mins until the chicken is cooked.
- Meanwhile, tip the noodles into another large bowl. Pour boiling water over, leave to soak for 4 mins, then drain.
- Add the stir-fry mix and noodles to the chicken, ladle into deep bowls and serve with spoons and forks.
Yield
Serves 4
Nutrition
- Calories: 516 calories
- Fat Content: 19 grams fat
- Saturated Fat Content: 14 grams saturated fat
- Carbohydrate Content: 58 grams carbohydrates
- Fiber Content: 1 grams fiber
- Protein Content: 32 grams protein
- Sodium Content: 1.03 milligram of sodium
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