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Thai chicken and coconut soup

Thai chicken and coconut soup

Total Time
15 min
5 min
10 min


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)


  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.


TIPS: Stock pots are small containers of concentrated liquid stock available at most major supermarkets. If unavailable, use stock cubes or powder to make 4 cups (1 litre) 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.