Thai Green Chicken Soup

A spicy Thai-inspired chicken soup

6
15
15
Equipment: 
  • Large pan
  • Chopping board
  • Sharp knife
  • Wooden spoon
  • Tin opener
  • Tablespoon
  • Measuring jug
Ingredients: 
  • 2 cans half fat coconut milk
  • 200ml semi-skimmed milk
  • 1 tbsp sunflower oil
  • 3 tbsp green thai curry paste
  • 300g chicken or prawns
  • 1 medium-sized aubergine
  • 150g green beans, asparagus and/or broccoli
  • 500g rice noodles
  • Handful chopped coriander
Simple steps: 
  1. Heat oil in a large pan and then add Thai green curry paste
  2. Add the diced chicken and aubergine. Seal by frying for 1 minute.
  3. Add the coconut milk and the semi-skimmed milk. Bring to the boil
  4. Add vegetables, reduce heat, and simmer for 5 minutes
  5. Add in noodles
  6. Just before serving add in coriander.

Add other vegetables, such as, sweetcorn, mushrooms, carrots, butternut squash

Use cooked potatoes instead of noodes

Use less liquid, and make a curry. Leave out the noodles and serve with jasmine rice

Calories: 
355
Protein: 
19.1g
Fat: 
14.0g
Saturated fat: 
7.3g
Carbohydrates: 
36.7g
Sugars: 
6.1g
Salt: 
378mg
Dietary fibre: 
5.4g
Allergen information: 
Fish
Milk
Sulphites