- Thai Chicken & Coconut Soup.jpg (26.38 KiB) Viewed 649 times
Preparation Time: 10 minutes
Cooking time: 15 minutes
Serves: 4
No nutritional information available, but this is a Slimming World Recipe.
Ingredients
- 4 level tbsp Thai red curry paste
- 200ml (7fl oz) reduced-fat coconut milk
- 1 litre boiling chicken stock
- 600g (1lb 3oz) skinless, boneless chicken breast mini fillets, all visible fat removed, halved lengthways
- 300g (10½oz) mangetout, halved lengthways
- 4 x 60g (2½oz) wholemeal rolls
Method
1. Put the curry paste, coconut milk and stock in a medium-size saucepan over a high heat and bring to the boil.
2. Reduce the heat to low, cover and simmer for 10 minutes.
3. Stir the chicken into the soup, cover and simmer for 4 minutes. Stir in the mangetout, cover again and simmer for 4 minutes more or until the chicken is cooked through.
4. Divide between bowls and serve hot with the wholemeal rolls.
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