Spiced coconut chicken soup
This comforting classic with a warming Asian twist will be on the table in just half an hour
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 mins
- Make the curry paste first. Put all of the ingredients into the bowl of a food processor or blender. Add 2 tbsp coconut milk and whizz to a paste, scraping the sides down with a spatula to make sure it is evenly chopped.
- Heat 2 tbsp oil in a large pan, add the curry paste and cook for 2 minutes until aromatic, but not coloured. Add the remaining coconut milk, stock, fish sauce and sugar. Bring to the boil then gently simmer for 7-10 minutes.
- Cook the noodles in boiling water following pack instructions. Drain.
- Cut the chicken and corn into thin bite-size pieces, add to the soup and cook for 2-3 minutes. Add the beansprouts and sugar snap peas and cook for 30 seconds.
- Divide the noodles between 4 bowls and ladle over the soup. Scatter with spring onions and coriander. Serve with lime wedges.
TIP
Use one to two tablespoons of ready-made Thai curry paste for this dish if you're really pushed for time.
PER SERVING
372 kcalories, protein 22.6g, carbohydrate 17.9g, fat 23.9 g, saturated fat 15g, fibre 1.6g, salt 2.14 g
Recipe from olive magazine, October 2011.
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http://www.bbcgoodfood.com/recipes/1713644/
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Ingredients
- 1 x 400ml tin coconut milk
- sunflower oil
- 500ml chicken stock
- 1 tbsp fish sauce
- ½ tbsp palm sugar
- 125g fine egg noodles
- 8 baby sweetcorn
- 2 chicken breasts , skinless
- 100g beansprouts , rinsed
- a handful sugar snap peas , halved
- 4 spring onions , sliced
- a few sprigs coriander
- lime wedges, to serve
CURRY PASTE
- 1 large red chilli , seeded
- 1 stick lemongrass , woody outer leaves trimmed and roughly chopped
- ginger grated to make 1 tbsp
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 2 garlic cloves , crushed
- ½ onion , roughly chopped
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 mins
Ingredients
- 1 x 400ml tin coconut milk
- sunflower oil
- 500ml chicken stock
- 1 tbsp fish sauce
- ½ tbsp palm sugar
- 125g fine egg noodles
- 8 baby sweetcorn
- 2 chicken breasts , skinless
- 100g beansprouts , rinsed
- a handful sugar snap peas , halved
- 4 spring onions , sliced
- a few sprigs coriander
- lime wedges, to serve
CURRY PASTE
- 1 large red chilli , seeded
- 1 stick lemongrass , woody outer leaves trimmed and roughly chopped
- ginger grated to make 1 tbsp
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 2 garlic cloves , crushed
- ½ onion , roughly chopped
PER SERVING
372 kcalories, protein 22.6g, carbohydrate 17.9g, fat 23.9 g, saturated fat 15g, fibre 1.6g, salt 2.14 g
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14 March 2012
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