Thai Chicken and Corn Noodle Soup

  • cooking time
    5 m
  • calories per serve
    334 cal
  • serves
    4
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.

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