Thai Chicken Soup

  • cooking time
    8 m
  • calories per serve
    300 cal
  • serves
    4
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
cornflour
2 cups (500ml)
water
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
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
431 g
1252
290
108
36
198
151
1335
278
Average Quantity
per:
100 g
291
68
25
8
46
35
310
65

Method

  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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