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Thai chicken and coconut soup
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Prep Time:
10 minutes
10 minutes
Cook Time:
14 minutes
14 minutes
Total Time:
24 minutes
24 minutes
Ingredients:
- 1-56.00 gm red curry paste
- 3 small chicken breasts, trimmed and thinly sliced
- 1020.00 gm Maassel chicken style liquid stock
- 757.50 gm coconut cream
- 200g rice vermicelli noodles
- coriander sprigs, to serve
- bean sprouts, to serve
Instructions:
- Heat a large saucepan over medium heat.
- Stir in the curry paste and cook until fragrant, about 1-2 minutes.
- Combine the chicken breast pieces with the stock and creamy coconut goodness.
- Simmer for 8-10 minutes, then add the noodles and cook for 1-2 minutes until soft.
- Garnish with fresh coriander sprigs and bean sprouts before serving.
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