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Thai Coconut Chicken Curry Noodle Soup

This fragrant midly spiced creamy coonut curry noodle soup is super easy to make. Perfect for a quick mid week dinner.
  • Cook

    mins
  • Difficulty

  • Preparation time

    mins
  • serves

    people

  • 100 g dried rice vermicelli noodles
  • 2 tsp 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

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

Monounsaturated fat (g)

6.1g

Polyunsaturated fat (g)

4.5g

Trans fat (g)

0.0g

Cholesterol (mg)

84mg

Sodium (mg)

2037mg

Salt (g)

5.09g

Vitamin A (IU)

606IU

Vitamin C (mg)

11.9mg

Calcium (mg)

28mg

Iron (mg)

1.46mg

Total

138.3g

11385kJ

2724kcal

167.1g

179.3g

63.1g

6.8g

158.2g

79.7g

42.5g

24.4g

18.1g

0.0g

335mg

8150mg

20.37g

2423IU

47.4mg

111mg

5.83mg