Budget recipes
Spicy coconut chicken soup for $9.80
Spicy coconut chicken soup
INGREDIENTS
200g vermicelli noodles
2 teaspoons peanut oil
2 tablespoons red curry paste
500g chicken thigh fillets, sliced
2½ cups water
400ml light coconut milk
1 cup broccoli florets
1 cup bean sprouts
½ cup fresh coriander leaves
1 sliced red chilli
Lime wedges, to serve
METHOD
- Place noodles in a heatproof bowl. Cover with boiling water. Soak for 5 minutes until tender. Drain well.
- Meanwhile, heat oil in a large saucepan on medium. Add curry paste and cook, stirring, for 1 minute until fragrant. Add chicken and cook for 4-5 minutes.
- Blend in water and coconut milk. Simmer for 5 minutes. Add broccoli (or baby pak choy or choy sum, trimmed and quartered, if preferred) and simmer for another 2-3 minutes.
- Divide noodles among serving bowls. Ladle soup over. Top with bean sprouts, coriander leaves and chilli. Serve with lime wedges.
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