Green Thai Chicken Noodle Soup
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recipe by Chloe Harris www.chloefoodie.com
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- Total Time
- 30mins
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- Serves
- 2
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- Calories
- 522
This rice noodle soup is warming, with a hint of spice and ready in just 10 mins
recipe updated 17 Nov. 2021
Ingredients
-
- Water
- as needed
-
- Onion
- 1
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- Ginger
- 1 teaspoon
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- Garlic clove
- 1
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- Chicken breast
- 230 g
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- Zucchini
- 1
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- Lime
- as needed
-
- Spring onion
- as needed
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- Rice noodles
- 125 g
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- Olive oil
- 1 teaspoon
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- Thai green curry paste
- 2 teaspoons
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- Fish sauce
- 2 teaspoons
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- Soy sauce
- 1 tablespoon
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- Runny honey
- 2 teaspoons
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- Chicken stock
- 400 ml
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- Coconut milk
- 150 ml
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- Spinach
- 1 handful
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- Coriander
- as needed
-
- Hot sauce
- as needed
Tools
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Panasonic 4-in-1 Microwave Oven
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Large mixing bowl
-
Large microwave-safe dish
Step preview
- Add the rice noodles to a large bowl and cover with boiling water for 8-10 mins until cooked
- Once cooked drain, rinse and leave to the side while you finish your soup
- Add the diced onions, ginger, garlic and a dash of oil to a large microwave safe bowl or dish
- Microwave on high for 2 mins
- Add the thai green curry paste, fish sauce, soy sauce and honey to the soften onions
- Mix to combine and add the chicken stock and chicken pieces
- Microwave on medium high for 4 mins
- Remove from the microwave and add the zucchini strips and coconut milk. Mix to combine
- Microwave on medium high for a further 4 mins
- Remove from the microwave and mix in the spinach
- Add the cooked noodles to the bottom of your soup bowls and add the chicken soup on top
- Serve with a wedge of lime, fresh cilantro, chopped scallions and optional hot sauce