The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Andy Water’s Thai chicken soup in a cup Recipe. Enjoy our collection of quick & easy recipes and learn how to make Andy Water’s Thai chicken soup in a cup.
Takes: 12 mins to prepare and 18 mins to cook
Andy Water’s Thai chicken soup in a cup is a simple fun recipe with a colourful twist.
2 skinless chicken breasts, thinly sliced
2tbsp rapeseed oil
1tbsp Thai green curry paste
15g fresh ginger, chopped into small matchsticks
350ml light coconut milk
450ml chicken stock
1tbsp fish sauce
150g egg noodles
100g green beans
1 large carrot, cut into matchsticks
25g fresh coriander, chopped
6 spring onions, thinly sliced
1 red chilli, deseeded and thinly chopped
1 lime, cut into 4 wedges
Heat the rapeseed oil in a pan. Once hot, add the Thai green curry paste. Cook gently for 1 minute, then add the chopped ginger.
Gently pour in the coconut milk, chicken stock and fish sauce. Bring to the boil and then turn down the heat, simmer for a minute.
Add the chicken, bring to the boil and then turn down the heat again and simmer for 10 minutes.
Add the green beans and carrots to the soup and simmer for a further 5 minutes.
Meanwhile, in a separate pan, pour enough boiling water over the dry noodles to cover. Bring to the boil and heat until the noodles are tender and cooked, approximately 2 minutes.
Add the coriander and spring onions to the soup.
Drain the noodles and divide between 4 cups - let the kids choose their favourite cups to serve the soup in, the more colourful the better!
Carefully pour the soup over the noodles. Sprinkle the chopped chilli on top and serve with wedges of lime – go light with the chilli, especially if the kids are doing the sprinkling and make sure everyone washes their hands thoroughly immediately afterwards!
A recipe from the Great British Chefs light meals and snacks collection.
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