Chicken and coconut milk noodle soup
9
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Using ready-to-steam veggies in this recipe makes things so much easier and super quick!
Ingredients
Slendier Noodles, Konjac
680 g
Vegetable mix, non-starchy, frozen
400 g
Red curry paste
⅓ cup(s)
Light canned coconut milk
2 cup(s)
Skinless chicken breast
360 g, fat trimmed, thinly sliced
Fish sauce
1 tbs
Instructions
1
Prepare noodles following packet instructions or until just tender.
2
Meanwhile, discard butter from vegetable mix. Cut vegetables into 3cm pieces.
3
Place paste in a large saucepan over medium heat. Cook, stirring, for 2 minutes or until fragrant. Add coconut milk and 3 cups (750ml) water and bring to the boil. Add chicken and vegetable mix. Reduce heat and simmer, uncovered, for 3 minutes or until chicken is just cooked through. Add noodles and fish sauce and simmer for 1 minute or until heated through. Serve.
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