Ingredients
- 1-2 tablespoons red curry paste
- 3 small chicken breasts, trimmed and thinly sliced
- 4 cups Maassel chicken style liquid stock
- 3 cups coconut cream
- 200g rice vermicelli noodles
- coriander sprigs, to serve
- bean sprouts, to serve
Method
- Step 1Place a large saucepan over medium heat.
- Step 2Add the curry paste and cook for 1-2 minutes until aromatic.
- Step 3Add the chicken breast pieces, stock and coconut cream.
- Step 4Simmer for 8-10 minutes. Add the noodles and cook for 1-2 minutes until soft.
- Step 5Serve topped with coriander sprigs and bean sprouts.
Nutrition
3446 kj
Energy
44g
Fat Total
34g
Saturated Fat
53g
Protein
1537.67mg
Sodium
7g
Carbs (sugar)
50g
Carbs (total)
All nutrition values are per serve
Notes
Hint: Test the heat of curry pastes before using. Red curry paste is the most popular and versatile variety of curry pastes. It is made from a number of ingredients including dried chillies, lemongrass, peppercorn, salt, coriander, lemon or lime zest, shrimp paste and galangal (similar to ginger). It is used to create a flavour base for this popular Thai-style soup.
Related Video
- Author: Kate Murdoch
- Image credit: Oliver Ford
- Publication: Taste.com.au
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