Thai-Style Green Curry Soup
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Prep Time
15 MINS
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Cook Time
35 MINS
- KCals 116
- Carbs 15G
Ingredients
- 1 chicken breast, approx. 170g
- 1 onion, peeled and diced
- 1 carrot, peeled and diced
- 1 potato, approx. 200g, peeled and diced
- 4 garlic cloves, peeled and crushed
- 5 cm piece of ginger, peeled and finely grated
- 2 tsp lemongrass paste
- 1 red chilli, seeds removed and thinly sliced
- 50 g green beans, sliced in half
- 1 tbsp fish sauce
- 420 ml dairy-free coconut milk drink
- 200 ml boiling water
- 1 chicken stock pot
- ¼ tsp ground cumin
- 1 rice noodle nest, approx. 62g raw
- 1 spring onion, finely sliced
- salt and pepper, to taste
- low-calorie cooking spray
- 5 g fresh basil leaves
- 4 g fresh coriander
- 1 lime, cut into 6 wedges
- 1 tsp sriracha sauce
Instructions
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Spray a large saucepan with low-calorie cooking spray and set on a medium heat.
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Add the onion, garlic and ginger and fry for 4 minutes until just softening. Add the chicken breast, carrot and potato, and pour over 400ml of the coconut milk drink and water.
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Bring the pan to the boil, then lower the heat to a simmer. Add the lemongrass paste, fish sauce, red chilli and chicken stock pot.
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Season with salt and pepper and add the ground cumin. Simmer the soup for 20 minutes, then add the green beans for a further 5 minutes.
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While the soup is simmering, cook the noodles according to the packet instructions, drain and leave to one side.
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After 25 minutes remove the chicken breast and shred with 2 forks. Add the basil and coriander to a food processor with the extra 20ml of coconut milk drink. Blitz until smooth, then add to the pan and stir.
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Add the chicken back to the pan with the noodles stir and allow to simmer for a further 2 minutes.
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Serve sprinkled with the spring onion, a drizzle of sriracha sauce and a lime wedge.