Thai Coconut Chicken Soup

Name: Thai Coconut Chicken Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 packet Trident Thai Style Creamy Tom Yum Rice Noodles (220g); 3 cups chicken stock; 3 cups water; 1 Waitoa skinless boneless chicken breast; 200 g Meadow Mushrooms Swiss Brown mushrooms (sliced); 400 ml Trident Coconut Milk; 1 tsp Gourmet Garden Lemongrass; 2 tsp Gourmet Garden Garlic; 2 tsp Gourmet Garden Ginger; 1 tbsp lime juice; 1/2 tsp brown sugar; 2 spring onions (sliced)

Two bowles of white noodle soup with mushrooms, herb, chilli and lime wedge on top with a pair of chopsticks.

This is a quick and easy soup that is fragrant with notes of lemongrass and ginger, and a little chilli.

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Prep Time 10

Cook Time 20

Total Time 30

Course Dinner, Lunch

Cuisine Asian, Thai

Servings people

Ingredients

1 packet Trident Thai Style Creamy Tom Yum Rice Noodles 220g
3 cups chicken stock
3 cups water
1 Waitoa skinless boneless chicken breast
200 g Meadow Mushrooms Swiss Brown mushrooms sliced
400 ml Trident Coconut Milk
1 tsp Gourmet Garden Lemongrass
2 tsp Gourmet Garden Garlic
2 tsp Gourmet Garden Ginger
1 tbsp lime juice
½ tsp brown sugar
2 spring onions sliced

Instructions

Cook the noodles according to the packet instructions but without using the flavour sachets.
Bring the chicken stock and water to the boil in a large pot and add the flavour sachets from the noodles. Add the chicken and mushrooms and cook for 5 minutes. Reduce the heat to medium and add the coconut milk, lemongrass, garlic, and ginger pastes. Simmer gently for 12-15 minutes or until the chicken is cooked through.
Remove the chicken, slice thinly, and return to the soup. Stir in the lime juice and sugar.
Drain the noodles and divide across 4 bowls and ladle the soup over each serving. Sprinkle with sliced spring onions.