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Photo of Chicken and coconut milk noodle soup by WW

Chicken and coconut milk noodle soup

Total Time
25 min
10 min
15 min
Using ready-to-steam veggies in this recipe makes things so much easier and super quick!


Slendier Noodles, Konjac

680 g

Vegetable mix, non-starchy, frozen

400 g

Red curry paste


Light canned coconut milk

2 cup(s)

Skinless chicken breast

360 g, fat trimmed, thinly sliced

Fish sauce

1 tbs


  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.


SERVING SUGGESTION: Lime wedges and fresh coriander. TIP: We used Slendier noodles, which are low kilojoule and gluten free. They are available in the health-food aisle of some supermarkets. If unavailable use 150g flat rice stick noodles. Fresh ready-to steam vegetable mix is sold in the fresh produce section of most supermarkets. Ours had baby corn, carrots, green beans and broccolini but contents may vary depending on the season. If unavailable use fresh or frozen vegetables.