Spicy coconut chicken soup

Womans~Day
Cooking time
Less than 30 minutes
Cuisine
Asian
Serves
4
Type
Budget
Chicken soup
Family
Soup
5 stars - based on 14 reviews
Spicy coconut chicken soup

Ingredients

  • 200g vermicelli noodles
  • 2 teaspoons peanut oil
  • 2 tablespoons red curry paste
  • 500g chicken thigh fillets, sliced
  • 2½ cups water
  • 400ml light coconut milk
  • 1 cup broccoli florets
  • 1 cup bean sprouts
  • ½ cup fresh coriander leaves
  • 1 sliced red chilli
  • Lime wedges, to serve

Preparation method

  1. Place noodles in a heatproof bowl. Cover with boiling water. Soak for 5 minutes until tender. Drain well.
  2. Meanwhile, heat oil in a large saucepan on medium. Add curry paste and cook, stirring, for 1 minute until fragrant. Add chicken and cook for 4-5 minutes.
  3. Blend in water and coconut milk. Simmer for 5 minutes. Add broccoli (or baby pak choy or choy sum, trimmed and quartered, if preferred) and simmer for another 2-3 minutes.
  4. Divide noodles among serving bowls. Ladle soup over. Top with bean sprouts, coriander leaves and chilli. Serve with lime wedges.


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