Red curry chicken noodle soup
- 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
- ½ cup chopped coriandercilantroX leaves, plus extra leaves, to garnish
- ⅓ cup reduced-fat coconut cream
- ⅓ cup bean sprouts
- 1 small red chilli, thinly sliced, to garnish
- lime wedges, to serve
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.
Nutrition Info (per serve)
Total fat 8g
Saturated fat 4g
Dietary fibre 5g
Make it gluten free: Check curry paste and stock and gluten free.
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