Photo of Thai chicken and coconut soup by WW

Thai chicken and coconut soup

SmartPoints® value per serving
Total Time
15 min
5 min
10 min


red curry paste

2 tbs, Thai variety

light coconut milk

¾ cup(s), (185ml)

chicken stock cube

2 individual

vermicelli rice noodles

80 g, broken

stir fry vegetables

250 g, Thai variety

Choy sum

1 bunch(es), baby, chopped

cooked skinless chicken breast

200 g, chopped

lime juice

1 tbs

fresh coriander

½ cup(s), leaves

oil spray

1 x 3 second spray(s)


  1. Fill and boil the kettle.
  2. Lightly spray a large saucepan with oil and heat over medium-high heat. Cook paste, stirring, for 1–2 minutes or until fragrant. Add coconut milk and bring to the boil.
  3. Add stock pots and 4 cups (1 Litre) boiling water and bring to the boil. Add noodles and boil, covered, for 2 minutes.
  4. Add frozen vegetables and reduce heat. Simmer, uncovered, for 2 minutes. Add choy sum, chicken and juice and simmer, uncovered, for a further 2–3 minutes or until vegies are just tender. Sprinkle with coriander to serve.


TIPS: Stock pots are small containers of concentrated stock (a liquid version of a stock cube). Find them in the stock aisle of most major supermarkets. If unavailable, use enough stock cubes or powder to make 1 litre (4 cups) stock. We used a frozen stir-fry mix consisting of carrot, baby corn, green beans and broccoli but you can use any frozen stir-fry mix. To get more juice from a lime, roll it back and forth on the bench a few times while pressing down firmly with your hand before cutting it in half.

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