• 600g pot green Thai chicken soup (I used Waitrose own)
  • 100g rice noodles
  • 200g halved sugar snap peas
  • large handful of beansprouts
  • coriander leaves, to serve


  • STEP 1

    Empty the pot of green Thai chicken soup into a large saucepan. Half-fill the empty soup pot with water, swish around to wash out all the soup, and add to the pan.

  • STEP 2

    Bring to a simmer, then add the rice noodles, sugar snap peas and beansprouts. Cook for 1-2 mins until the noodles are cooked but the peas are still crunchy.

  • STEP 3

    Ladle into deep bowls and scatter with coriander leaves, if you like.

Goes well with


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