This Thai green curry soup is filling enough as a meal in of itself as it also has rice and chicken in it.
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Yields:
2 serving(s)
Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Cal/Serv:
431
Ingredients
2tsp.
vegetable oil
2
spring onions, roughly chopped
1
carrot, peeled and finely chopped
1/2
-1 green chilli, deseeded and finely chopped
2Tbsp.
Thai green curry paste
400ml
chicken stock
200ml
coconut milk
1
medium skinless chicken breast
50g
basmati rice, well rinsed
100g
sugar snap peas
Juice ½ lime
Small handful coriander, roughly chopped
Directions
Step 1Heat oil in a medium pan over medium heat and fry spring onions, carrot and chilli for 5min, stirring occasionally, until veg is softening. Stir through curry paste and cook for 1min, until fragrant. Add stock, coconut milk, chicken, rice and plenty of seasoning.
Step 2Bring to boil and simmer for 15min, until chicken is cooked through and rice is almost tender. Lift chicken on to a board and shred with two forks. Return to the pan with the sugar snap peas. Cook for 5min, until peas are tender.
Step 3Stir through lime juice and check seasoning. Garnish with coriander and serve.
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