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Chicken Noodle Soup with Aubergine, Sugar Snaps and Coconut Milk

11
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
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

  1. 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.
  2. 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.
  3. 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.

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