Coconut chicken noodle soup recipe

117 ratings Rate
  • Serves 4
  • 35 mins to prepare and 10 mins to cook
  • 314 calories / serving
  • Healthy
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Coconut Chicken Noodle Soup

Cut the chicken into thin strips, place in a bowl and mix with the Thai green curry paste. Lightly spray a large pan, preferably nonstick, with the cooking spray. Place over a high heat and, when hot, add the chicken and fry for 3-4 minutes until cooked through with no pink showing. 

Add the coconut, milk and the stock cube dissolved in 300ml boiling water and bring to the boil. Add the beans, sweet corn and courgettes, then add the rice noodles and simmer for 5 minutes. Top with fresh coriander before serving, if wished.

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  • Ingredients

  • 400g chicken fillets
  • 2tbsp of Thai green curry paste
  • 4 sprays of cooking sprays
  • 1 large tin (400ml) of reduced-fat coconut milk
  • 1 low-sodium stock cube
  • 100g fine green beans, trimmed
  • 100g baby sweetcorn
  • 2 courgettes, thinly sliced
  • 100g rice noodles, uncooked
  • fresh coriander to garnish (optional)
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  • Energy 1318kj 314kcal 16%
  • Fat 10.9g 15%
  • Saturates 6.8g 34%
  • Sugars 3g 3%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 24.2g Protein 28.6g Fibre 2g


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