Thai-Style Coconut Chicken Noodle Broth
Ingredients
- 500 g chicken thigh fillets
- 200 g medium egg noodles
- 400 ml tinned coconut milk
- 600 ml chicken stock
- 2 tbsp red curry paste
- 2 tbsp fish sauce
- 4 spring onions
- 1 lime
Nutrition (per serving)
- Calories
- 547 kcal
- Protein
- 34.3 g
- Carbohydrate
- 41.7 g
- of which sugars
- 4.9 g
- Fat
- 26.4 g
- of which saturates
- 18.4 g
- Fibre
- 3.6 g
- Salt
- 3.67 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Slice the chicken thighs into thin strips.
- 2
Fry the red curry paste in a large pot for 1 minute until sizzling.
- 3
Add the coconut milk and chicken stock and bring to a gentle simmer.
- 4
Add the chicken strips and cook for 10 minutes until cooked through.
- 5
Add the noodles and cook for a further 4 minutes until tender.
- 6
Stir in the fish sauce and a squeeze of lime juice. Serve topped with sliced spring onions.
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