Thai chicken soup

by Andy Waters
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servings4
30 minutes

Ingredients

  • 2 skinless chicken breasts, thinly sliced
  • 2 tbsp of rapeseed oil
  • 1 tbsp of Thai green curry paste
  • 15g of fresh ginger, chopped into small matchsticks
  • 350ml of light coconut milk
  • 450ml of chicken stock
  • 1 tbsp of fish sauce
  • 100g of green beans
  • 1 large carrot, cut into matchsticks
  • 150g of egg noodles
  • 25g of fresh coriander, chopped
  • 6 spring onions, thinly sliced
  • 1 red chilli, deseeded and thinly chopped
  • 1 lime, cut into 4 wedges

Method

1
Heat the rapeseed oil in a pan. Once hot, add the Thai green curry paste. Cook gently for 1 minute, then add the chopped ginger
  • 1 tbsp of Thai green curry paste
  • 15g of fresh ginger, chopped into small matchsticks
  • 2 tbsp of rapeseed oil
2
Gently pour in the coconut milk, chicken stock and fish sauce. Bring to the boil and then turn down the heat, simmer for a minute
  • 350ml of light coconut milk
  • 450ml of chicken stock
  • 1 tbsp of fish sauce
3
Add the chicken, bring to the boil and then turn down the heat again and simmer for 10 minutes
  • 2 skinless chicken breasts, thinly sliced
4
Add the green beans and carrots to the soup and simmer for a further 5 minutes
  • 100g of green beans
  • 1 large carrot, cut into matchsticks
5
Meanwhile, in a separate pan, pour enough boiling water over the dry noodles to cover. Bring to the boil and heat until the noodles are tender and cooked, approximately 2 minutes
  • 150g of egg noodles
6
Add the coriander and spring onions to the soup
  • 25g of fresh coriander, chopped
  • 6 spring onions, thinly sliced
7
Drain the noodles and divide between 4 cups
8
Carefully pour the soup over the noodles. Sprinkle the chopped chilli on top and serve with wedges of lime
  • 1 red chilli, deseeded and thinly chopped
  • 1 lime, cut into 4 wedges