Chicken Noodle Soup with Coconut Milk

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Chicken Noodle Soup with Coconut Milk

Your Chef:

Zena Weeks

A Chicken Noodle Soup with Coconut Milk.
An alternative to Chicken can be Prawns or Tofu.

Preparation Time

15 mins

CookingTime

25 mins

No. of Servings

4

Difficulty

Easy

Ingredients

  • 100g Rice Noodles
  • 1/4 cup Curry Paste
  • 2 tablespoon finely chopped lemon grass
  • 400ml coconut milk
  • 1 chicken or vegetable stock cube
  • 2 teaspoon fish sauce
  • 1 fresh lime
  • 2 Chicken breasts
  • Fresh Coriander
  • Water

Seasonings

  • Salt
  • Black Pepper

Equipment List

  • x2 Large Pans with lid
  • x4 Bowls to serve
  • x2 Chopping boards
  • 1 Jug
  • Tablespoon
  • Teaspoon
  • Measuring cups
  • Wooden spoons
  • Tea Towel
  • Dish Cloth
  • Washing sponge/liquid

Recipe & Instructions

1

In a large bowl, place the noodles covered with boiling water and drain after 5 minutes.

2

In a hot pan, without oil, toast the curry paste with lemon grass, stir for a few minutes until fragrant.

3

Then, add the coconut milk, chicken stock ( 850ml boiling water with chicken stock cube) and stir.

4

Now add the fish sauce.

5

Add some lime juice.

Cover and continue cooking for a further 5 mins.

6

Add the chicken and cook for a further 5 to 10 mins.

Add the noodles, add chopped coriander and then serve.

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