Chicken and coconut milk noodle soup
Using ready-to-steam veggies in this recipe makes things so much easier and super quick!
Slendier Noodles, Konjac
Stir fry vegetables
Red curry paste
Light canned 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.
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.