Thai soupby Josh Fraser |
| Preperation time: 5 mins Cooking time: 25 mins Serves: 4 |
| Recipe Ingredients |
| 275g chicken breast, chopped into small
pieces; 400ml coconut milk; 75g baby sweetcorn; 75g frozen peas; 2 bird's eye chillies, finely chopped; 1 onion, chopped; 2 tbsp lime juice; 2 tsp granulated sugar; 1 tbsp Thai fish sauce; 1 tbsp dark soy sauce; 1 tsp sweet chilli sauce; 1 tsp curry powder; 800ml chicken stock; 1 tbsp sunflower oil; 300g cooked egg noodles. |
| Recipe Method |
| In a large pan heat the oil and gently cook the
onion until soft. Stir in the curry powder and cook for 1
minute. Add the chillies, coconut milk, sugar, fish sauce, soy sauce and sweet chilli sauce along with the stock. Stir. Add the chicken to the pan and bring to the boil. Cover and simmer for 10 mins. Add the peas and baby sweetcorn and leave to simmer for 5 mins. Add the noodles and lime juice and leave to simmer for a further minute. Serve straight away. |
| More recipes: |
| Sticky
chicken skewers Pasta and Chicken Broth Chicken and sweet potato curry Fried rice with ham and garlic Hearty chicken casserole |
 |