Chicken and coconut milk noodle soup
Slendier Noodles, Wok Ready
stir fry vegetables
red curry paste
light coconut milk
skinless chicken breast
360 g, fat trimmed, thinly sliced
- Prepare noodles following packet instructions or until just tender.
- Meanwhile, discard butter from vegetable mix. Cut vegetables into 3cm pieces.
- 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.