Enjoy a warm bowl of Thai Green Curry Chicken Noodle Soup, a budget-friendly and delicious meal that's perfect for any night. Quick, easy, and full of flavour—ready in 30 minutes!
Ingreadient:
- 250g dried Pad Thai rice stick noodles
- 1 x 200g Passage to Asia Thai Green Curry Simmer Sauce
- 3 cups chicken stock
- 400g can coconut milk
- 1 bunch baby broccoli or broccolini, sliced diagonally into 3 pieces
- 1 bunch choy sum, trimmed, stems chopped and leaves halved
- 3 cups shredded barbecued chicken flesh
- Finely diced red capsicum, thinly sliced green onions and lime wedges, to serve
Direction:
- Place noodles into a heatproof bowl. Pour boiling water over noodles to cover. Stand for 10 minutes or until tender.
- Meanwhile, combine Passage to Asia Green Curry Simmer Sauce, stock and coconut milk in large saucepan over medium heat. Bring just to the boil, stirring occasionally.
- Add baby broccoli or broccolini and choy sum stems. Cook for 2 minutes. Stir through choy sum leaves. Remove from heat.
- Drain noodles and divide between 4 shallow serving bowls. Top with chicken. Ladle over the steaming green curry broth and vegetables. Sprinkle with capsicum and green onions. Serve with lime wedges.
