Thai Chicken & Coconut Soup

Thai Chicken & Coconut Soup

Thai Chicken & Coconut Soup

By: Naomi Sherman

This soup is a classic for a reason. It’s fast, easy and delicious. Sweet, creamy, spicy and fragrant with loads of tender chicken, it’s sure to be a hit with the family.


Servings

4

Prep time

Cook time

Recipe


Ingredients

  • 400mL coconut cream
  • 1L chicken stock
  • 1 tsp lemongrass paste
  • 1 tbsp ginger paste
  • 1 tbsp fish sauce
  • 1 red chilli, sliced thinly
  • 500g shredded, cooked chicken breast
  • 100g rice vermicelli noodles
  • Salt, to taste
  • Spring onion, coriander, lime, red chilli to garnish

Method


  • Place all the ingredients except for the noodles into a saucepan and bring to a low boil.
  • Reduce heat and simmer for 10 mins to allow the flavours to develop.
  • Taste and season if required.
  • Prepare the vermicelli noodles as per package instructions and divide them among 4 bowls.
  • Top with the soup and add garnishes, finishing with a squeeze of fresh lime juice.
  • Note: You can either poach and shred chicken breasts in advance or use a pre-cooked chicken to make it super easy.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Naomi Sherman

Naomi Sherman

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