Thai Noodle Soup

  • cooking time
    15 m
  • serves
    6
200 g
fresh thin egg noodles
2 tsp
peanut oil
1/4 cup (75g)
Thai red curry paste
1/4 tsp
ground tumeric
1/2 tsp
ground cardamom
500 g
chicken thigh fillets, thinly sliced
1
eshallot, thinly sliced
2 x 375mL
CARNATION Light & Creamy Coconut Flavoured Evaporated Milk
2 tbsp
MAGGI fish sauce
1 tbsp
brown sugar
2
shallots, chopped roughly
1 cup
roughly chopped coriander leaves
1
lime, cut into wedges
ENERGY
(kl)
PROTEIN TOTAL (g)
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TOTAL (g)
SATURATED FATS (g)
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(g)
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(g)
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(mg)
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Average Quantity
per Serving:
g
Average Quantity
per:
g

Method

  1. Cook noodles according to packet instructions, keep warm and set aside.

  2. Heat oil in a heavy-based saucepan over medium heat. Add curry paste and spices, and cook for 1 minute or until fragrant. Add chicken and eshallot; cook for 5 minutes or until cooked.

  3. In a large jug, blend cornflour with 1 tablespoon of CARNATION Light & Creamy Coconut Flavoured Evaporated Milk add remaining CARNATION Light & Creamy Coconut Flavoured Evaporated Milk and add to pan with stock, MAGGI Fish Sauce and sugar; simmer for 5 minutes or until cooked through.

  4. Arrange small handfuls of the cooked noodles in serving bowls, then ladle over soup. Top with shallots and a small handful of coriander leaves. Finish with a squeeze of lime.