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Thai Chicken and Corn Noodle Soup

Cooking
Time

5 m

Calories
per serve
Calories
/ serve

334

Serves

4

creamy-thai-chicken-and-baby-corn-noodle-soup-featured-image.jpg

Ingredients

100 g vermicelli noodles
1 tbsp oil
1 chicken breast fillet, thinly sliced (150g)
1 medium red capsicum, thinly sliced (200g)
1 tbsp thai red curry paste
2 cups chicken stock (500ml)
1 tbsp cornflour
375 ml NESTLÉ CARNATION Light & Creamy Coconut flavoured Evaporated Milk
1 tbsp MAGGI Thai Fish Sauce
1 medium zucchini, cut lengthways and sliced (120g)
410 g baby corn, drained, cut in half lengthways
1 tbsp coriander, chopped

Method

  • 1

    place noodles in a medium heatproof bowl; cover with boiling water; stand until just tender;  drain well.

  • 2

    heat oil in large frying pan over high heat; add chicken, cook 2 minutes, add capsicum and curry paste, cook 1 minute. add stock; bring to the boil. blend cornflour with 1 tablespoon NESTLÉ CARNATION Light & Creamy Coconut flavoured Evaporated Milk; add to the pan with remaining milk and MAGGI Thai Fish Sauce.

  • 3

    bring to boil stirring, add zucchini and baby corn, simmer 1 minute; stir in noodles, simmer just until heated through; garnish with coriander.

Nutrition

ENERGY (kJ) ENERGY (cal) PROTEIN TOTAL (g) FAT TOTAL (g) SATURATED FATS (g) CARBOHYDRATE (g) SUGARS (g) SODIUM (mg) DIETARY FIBRE (g) CALCIUM (mg)
Average Quantity per Serving: 49890 g 334 80 21.7 11.4 2.1 33.5 9.78 - - -
Average Quantity per: 100 g 1 0 0 0 0 0 0 - - -

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