Thai chicken and coconut soup

Cooking Soups Thai chicken and coconut soup

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Lables: Egg free Gluten free Lactose free Wheat free
  1. Place a large saucepan over medium heat.
  2. Add the curry paste and cook for 1-2 minutes until aromatic.
  3. Add the chicken breast pieces, stock and coconut cream.
  4. Simmer for 8-10 minutes. Add the noodles and cook for 1-2 minutes until soft.
  5. Serve topped with coriander sprigs and bean sprouts.

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1-2 tbsp red curry paste
3 small chicken breasts, trimmed and thinly sliced
4 cups chicken stock
3 cups coconut cream
200g rice vermicelli noodles
coriander sprigs, to serve
bean sprouts, to serve

Adv

Autors
Preparation time
10
Cooking time
14
Difficulty
Easy
Serves
4 people
Method
Baking
Category
Soups
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