Wednesday, 14 January 2015

Thai Chicken Noodle Soup

Oh my, its cold outside.  To combat this there are lots of soups going on in our house at the moment.  Over the weekend I made this on Saturday and Sunday night as it was so delicious and both time required us to take of a jumper as it had warmed us so well.

Thai Chicken Noodle Soup
Serves 2  Approx 13 points per serving

200g fresh rice noodles
1/2 can coconut milk
200g chicken breast sliced into this strips
2 tsp oil
fresh baby sweet corn, halved
1 onion thinly sliced
1 pack of mange tout, halved
Half a courgette, thinly sliced
2 tblsp Red Thai Curry paste
600ml chicken stock
1 red fresh chilli, sliced for garnish if desired.

Heat the oil in a pan and fry the chicken, add the onion and continue for a few minutes until translucent.  Tip in the mange tout, courgette & baby corn and stir in the curry paste.

Add the stock and coconut milk then bring to a simmer for 5 minutes.  Tip in the noodles and heat through for another few minutes.

Dish out into two bowls and sprinkle with the chilli.

Such a warming dish, you can make it as hot or mild as you like.  Next time I will use half fat coconut milk and jumbo prawns to reduce the pro points value and maybe decide on a totally veggie version with carrots and other veg added, really this is so versatile.

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