Chicken noodle soup

Name: Chicken noodle soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 200 ml Coconut Milk, Canned; 750 ml Fresh Vegetable Stock; 1 teaspoons Root Ginger; 1 tablespoons Curry paste Thai red; 0.5 medium Aubergine thinly sliced; 100 g Rice Noodles, dry fine; 100 g Sugar Snap Peas halved diagonally; 300 g Roast Chicken, Mixed Meat, Skinless skinless, boneless, torn into pieces; 1 pinch Salt and black pepper, freshly ground; 2 tablespoons, level Dried Basil fresh leaves

SmartPoints® value per serving

Total Time

30 min

Prep

15 min

Cook

15 min

Serves

Difficulty

Easy

Transport yourself to Thailand with a bowlful of this wonderfully fragrant soup.

Ingredients

Coconut Milk, Canned

200 ml

Fresh Vegetable Stock

750 ml

Root Ginger

1 teaspoons

Curry paste

1 tablespoons, Thai red

Aubergine

½ medium, thinly sliced

Rice Noodles, dry

100 g, fine

Sugar Snap Peas

100 g, halved diagonally

Roast Chicken, Mixed Meat, Skinless

300 g, skinless, boneless, torn into pieces

Salt

1 pinch, and black pepper, freshly ground

Dried Basil

2 tablespoons, level, fresh leaves

Instructions

Pour coconut milk and stock into a large saucepan and add the ginger and curry paste. Bring to the boil, then reduce the heat and simmer for 5 minutes.
Add the aubergine, rice noodles and sugar snap peas. Cook gently for 4-5 minutes, then add the chicken and cook for 2-3 more minutes.
Season to taste with salt and pepper. Serve garnished with basil leaves.

Notes

Cook’s tip: Don’t let any remaining coconut milk go to waste. Freeze it until you make this soup next time.

Chicken noodle soup

Ingredients

Instructions

Notes

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