Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 4.85 dollar
Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 1tablespoons peanut oil
- 1 small yellow onion, peeled, thinly sliced
- 1tablespoons ginger, peeled, minced
- 3 cloves garlic, peeled, minced
- 2tablespoons thai red curry paste
- 1tablespoons palm sugar
- 250grams rotisserie chicken, bones removed, diced
- 1 medium carrot, peeled, sliced into half moons
- 200grams button mushrooms, cut into quarters
- 150grams bok choy, trimmed, chopped, stems separated
- 4 cups chicken stock
- 1 3/4 cups coconut milk
- 200grams thin rice noodles, soaked in hot water
Nutrition per serving
2470kJ / 590Cal
2470 Kilojoules or 590 Calories
28% of daily energy intake*
Protein
20.5grams
Fat
33.0grams
Carbs
52.0grams
Sugars
9.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
If you're looking for a unique chicken noodle soup, this Thai style version is packed with flavour and a touch of spice.
Method
Step 1 of 3
Add the peanut oil to a large pot setting it to medium-heat on the stovetop for 1 minute. Add the onions, saute for 2 minutes before stirring in the ginger and garlic for 30 seconds. Mix in the curry paste and palm sugar cooking for 1 minute.
Step 2 of 3
Stir in the chicken, carrots, mushrooms and bok choy stems, saute for 2 minutes until the vegetables begin to soften. Pour in the chicken stock and coconut milk, simmer for 15 minutes.
Step 3 of 3
Strain and mix in the rice noodles and bok choy leaves cooking for 2 minutes until the noodles have softened. Ladle into bowls when ready to eat.
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