Ingredients for Quick And Easy Thai Soup Chicken
- Sunflower Oil
- 1 medium onion, chopped
- 2 tablespoons Thai red curry powder
- Birds Eye Chiles
- Chicken Stock
- 400ml coconut milk
- Granulated Sugar
- Fish Sauce
- Dark Soy Sauce
- Sweet Chili Sauce
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- Sweetcorn
- Frozen Peas
- Juice of 1 lime
- Egg Noodles
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How to Make Quick And Easy Thai Soup Chicken
- Heat 1 tablespoon of vegetable oil in a large pan or pot over medium heat. Add 1 medium onion, chopped, and cook until softened, about 5 minutes.
- Stir in 2 tablespoons of Thai red curry powder and cook for 1 minute, stirring constantly, until fragrant.
- Add 1-4 teaspoons of homemade harissa paste (adjust to your spice preference), 1 liter of water mixed with 2 chicken stock cubes, 400ml coconut milk, 1 teaspoon sugar, 2 tablespoons fish sauce (or oyster sauce for a variation), 1 tablespoon soy sauce, and 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-17 minutes, or until chicken is cooked through.
- Add 1 cup of baby corn and 1/2 cup of frozen peas. Simmer for another 5 minutes.
- Stir in the juice of 1 lime and 250g fresh rice noodles. Simmer for 1-2 minutes, or until noodles are cooked through.
- Serve hot and garnish with fresh cilantro or lime wedges (optional).
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
42g
Fat
121g
Carbs
25g
