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Thai Chicken Soup

Preparation time: 10 minutes

Cooking time: 15 minutes

 

Ingredients

  • 1 tbsp vegetable oil
  • 100g mushroom medley, defrosted
  • 1 tbsp thai green curry paste
  • 400ml boiling water
  • 2 OXO chicken stock cubes
  • 200ml coconut milk
  • 200g sliced leftover cooked chicken
  • 300g cooked rice noodles
  • 1 tbsp lemon juice
  • 2 tbsp chopped fresh coriander
  • 2 sliced spring onions

(Serves 2)

 

Method

  1. In a saucepan fry the mushrooms and paste in the oil for 1 minute.
  2. Pour in the boiling water, crumble in the stock cubes, add the coconut milk, stir well and bring to a simmer.
  3. Add the chicken, noodles and lemon juice gently simmer for 2 – 3 minutes.
  4. Divide between 2 bowls, finish with fresh coriander and sprinkle with spring onion.
  5. Tuck in and enjoy!