Thai Chicken Soup Recipe

Thai Chicken Soup

Ingredients

  • 2 tsp
    peanut oil
  • 1 (300g)
    chicken breast fillet, thinly sliced
  • 1x (150g)
    medium onion, chopped
  • 1x (200g)
    medium red capsicum, sliced
  • 2 tbsp
    Thai red curry paste
  • 1 tbsp
    cornflour
  • 2 cups (500ml)
    water
  • 1x
    375mL can CARNATION Light & Creamy Coconut Flavoured Evaporated Milk
  • 1 tbsp
  • 1 cup (110g)
    grated zucchini
  • ½ cup (60g)
    frozen peas
  • ½ cup (20g)
    chopped coriander leaves

How to Cook

Prep Time: 15 minutes | Cooking Time: 8 minutes
  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,  Evaloprated Milk and Fish Sauce .

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

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