Meals and Courses

Thai Chicken Soup

cook 10 mins
  • 2 x 400 g (13 oz) cans reduced-fat coconut milk
  • 125 ml (4 fl oz) hot chicken stock
  • 1 tablespoon Thai red curry paste
  • 2 boneless, chicken breasts, about 175 g (6 oz) each, very thinly sliced
  • 200 g (7 oz) mangetout
  • 200 g (7 oz) bean sprouts
  • Place the coconut milk, stock and curry paste in a large saucepan and bring to the boil.
  • Add the chicken and cook for 2 minutes, then add the mangetout and bean sprouts and cook for a further 5 minutes until the chicken is cooked through.
  • Serve ladled into warmed serving bowls.
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