Thai Chicken and Ramen Noodle Soup

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"From one of our national supermarkets and their free magazine and their special on ramen noodles."

Original recipe yields 4 servings


  • Serving Size: 1 (616.8 g)
  • Calories 673.3
  • Total Fat - 13.2 g
  • Saturated Fat - 3 g
  • Cholesterol - 311.5 mg
  • Sodium - 960.5 mg
  • Total Carbohydrate - 101.9 g
  • Dietary Fiber - 7.8 g
  • Sugars - 16.7 g
  • Protein - 36.4 g
  • Calcium - 172.8 mg
  • Iron - 5.1 mg
  • Vitamin C - 18.4 mg
  • Thiamin - 0.3 mg

Step 1

Heat a large saucepan over high heat and add the curry paste and cook, stirring, for 30 secs or until aromatic and then add the stock and coconut milk and bring to a simmer and reduce heat to medium-low.

Step 2

Add the chicken to the pan and cook, turning occasionally, for 15 mins or until chicken is just cooked through and using a slotted spoon to transfer the chicken to a heatproof bowl and set aside for 10 mins to cool slightly.

Step 3

Use 2 forks to coarsely shred the chicken and return to the pan with noodles and corn and bring to a simmer and cook for 5 mins or until noodles and corn are tender and remove from heat and add lime juice, sugar and fish sauce and season. Divide among serving bowls and top with carrot, snow pea and spring onion.

Tips & Variations

No special items needed.

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