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Thai Coconut Chicken Curry Noodle Soup

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

34.6g

Energy (kJ)

2846kJ

Energy (kcal)

681kcal

Carbohydrate incl. fibre (g)

41.8g

Carbohydrate excl. fibre (g)

44.8g

Sugar (g)

15.8g

Fibre (g)

1.7g

Fat (g)

39.5g

Saturated fat (g)

19.9g

Unsaturated fat (g)

10.6g

Total

138.3g

11385kJ

2724kcal

167.1g

179.3g

63.1g

6.8g

158.2g

79.7g

42.5g

  • 100 g dried rice vermicelli noodles
  • 2 teaspoon oil
  • 1/4 cup Thai red curry paste
  • 200 g button mushrooms, thinly sliced
  • 1 litre Continental Superb Stock Chicken
  • 400 mL canned light coconut cream
  • 2 tablespoon brown sugar
  • 500 g chicken breast fillet, thinly sliced
  • 250 g cherry tomatoes, halved
  • 2 kaffir lime leaves, finely shredded
  • 2 tablespoons fresh lime juice
  • coriander leaves, to garnish
  • fried shallots, to garnish