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