Name: Spicy coconut chicken soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 200 gram vermicelli noodles; 2 teaspoon peanut oil; 2 tablespoon red curry paste; 500 gram chicken thigh fillets, sliced; 2 1/2 cup water; 400 millilitre coconut milk; 1 cup broccoli florets (or baby bok choy or choy sum, trimmed and quartered, if preferred); 1 cup bean sprouts; 1/2 cup fresh coriander leaves; 1 red chilli, sliced; lime wedges, to serve

Spicy coconut chicken soup

Serves 4

Prep

15M

Cook

15M

Total

30M

Skip to Recipe

Ingredients

200 gram vermicelli noodles

2 teaspoon peanut oil

2 tablespoon red curry paste

500 gram chicken thigh fillets, sliced

2 1/2 cup water

400 millilitre coconut milk

1 cup broccoli florets (or baby bok choy or choy sum, trimmed and quartered, if preferred)

1 cup bean sprouts

1/2 cup fresh coriander leaves

1 red chilli, sliced

lime wedges, to serve

Method

1.Place noodles in a heatproof bowl. Cover with boiling water. Soak for 5 minutes until tender. Drain well.

2.In a large saucepan, heat oil on medium. Add curry paste and cook, stirring, for 1 minute until fragrant. Add chicken, cook 4-5 minutes.

3.Blend in water and coconut milk. Simmer 5 minutes. Add broccoli and simmer another 2-3 minutes.

4.Divide noodles among serving bowls. Ladle with soup. Top with bean sprouts, coriander leaves and chilli. Serve with lime wedges.

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Ingredients

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