Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 4 people
Estimated cost per serve is 7.87 dollar
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 2teaspoons peanut oil
- 500grams Woolworths chicken breast fillets, coarsely chopped
- 800milliliter light coconut milk
- 1 cup salt-reduced chicken stock
- 98grams red curry paste
- 2 cloves garlic, sliced
- 3 leaves fresh lime, torn
- 200grams vermicelli noodles
- 2 bunches pak choy, cut in half lengthways
- 1/2 bunch coriander, sprigs picked
- 1 long red chilli, sliced
Description
Aromatic Thai flavours in a warming soup with chicken and noodles makes this budget-friendly recipe a must-have on chilly nights.
Method
Step 1 of 4
Heat oil in a large heavy-based saucepan over medium-high heat. Cook chicken, in batches, for 2 minutes or until browned. Transfer to a plate.
Step 2 of 4
Add coconut milk, stock and 2 cups water to pan. Stir in curry paste, garlic and lime leaves. Return chicken to pan and bring to the boil. Reduce heat to medium and simmer for 5 minutes or until chicken is cooked.
Step 3 of 4
Add noodles to soup and simmer for 2 minutes or until almost tender.
Step 4 of 4
Cut pak choy in half to form quarters. Add pak choy to pan and simmer for a further 1-2 minutes or until noodles and pak choy are tender. Remove from heat. Season. Serve topped with coriander and chilli.
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