Red curry chicken noodle soup
Nutrition Info.(per serve)
- olive oil spray
- 2 cloves garlic, crushed
- 3 shallots, thinly sliced
- 2 tablespoons store-bought Thai red curry paste
- 3 cups reduced-salt chicken stock
- 3 cups water
- 600g chicken breast fillets, halved lengthways
- 200g shelf-fresh Pad Thai rice noodles
- 2 teaspoons brown sugarlight brown cane sugarX
- 1 bunch choy sum (4 cups), trimmed, cut into 4cm pieces
- 200g snow peas, halved
- 1/2 cup chopped coriandercilantroX leaves, plus extra leaves, to garnish
- 1/3 cup reduced-fat coconut cream
- 1/3 cup bean sprouts
- 1 small red chilli, thinly sliced, to garnish
- lime wedges, to serve
Total fat 8g
Saturated fat 4g
Dietary fibre 5g
1 Spray a large saucepan with olive oil and set over medium heat. Add the garlic, shallots and curry paste; cook, stirring, until fragrant. Stir in the stock, water and chicken; cover and bring to the boil. Reduce heat to medium-low and simmer for 12-15 minutes, or until chicken is just cooked through. Remove pan from heat. Transfer chicken to a plate; cool slightly.
2 Meanwhile place the noodles in a heatproof bowl; cover with boiling water and set aside for 3 minutes (or follow packet instructions), or until just tender. Drain noodles; divide between 4 serving bowls. Shred the chicken and set aside.
3 Bring the curry mixture to the boil. Add the sugar, choy sum and snow peas; cook for 2-3 minutes, or until vegetables are tender. Stir in the shredded chicken, coriander and coconut cream; simmer until hot. Ladle soup over the noodles. Top each bowl with bean sprouts, sliced chilli and extra coriander leaves, and serve with lime wedges.
Make it gluten free: Check curry paste and stock and gluten free.