Thai Chicken Soup

  • cooking time
    8 m
  • calories per serve
    300 cal
  • serves
2 tsp
peanut oil
1 medium (300g)
chicken breast fillet thinly sliced
1 medium (150g)
onion chopped
1 medium (200g)
red capsicum sliced
2 tbsp
thai red curry paste
1 tbsp
2 cups (500ml)
1 can (375ml)
carnation light & creamy coconut flavoured cooking milk
1 tbsp
maggi authentic thai fish sauce
1 cup (110g)
grated zucchini
1/2 cup (60g)
frozen peas
1/2 cup (20g)
chopped coriander leaves


  1. heat a saucepan over medium heat; add oil and chicken, cook 2 minutes; add onion and capsicum, cook 2 minutes.

  2. add curry paste, cook 30 seconds. blend cornflour with 1/4 cup (60ml) water; add to saucepan with remaining water, NESTLÉ CARNATION light & creamy coconut flavoured cooking milk and maggi authentic thai fish sauce .

  3. bring to boil, stirring constantly; add zucchini and peas, simmer 1 minute. serve topped with coriander.

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