Thai chicken and coconut soup
5
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Red curry paste
2 tbs, Thai variety
Light canned coconut milk
¾ cup(s), (180ml)
Chicken stock pot
2 individual, (2 x 28g) (see tip)
Vermicelli rice noodles
80 g, broken
Vegetable mix, non-starchy, frozen
250 g, Thai variety (see tip)
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)
Instructions
1
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.
2
Add stock pots and 4 cups (1 litre) boiling water and bring to the boil. Add noodles and boil, covered, for 2 minutes.
3
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 leaves to serve.
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