Thai green chicken soup
Use chicken thighs for this – they are tastier and better value than breasts
Thai green prawn curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
Skip to ingredients
- 1 tbsp sunflower oil
- 1 shallotfinely chopped
- 2 garlic clovesfinely chopped
- 1-2 tbsp Thai green curry pasteor to taste
- 125ml coconut milk
- 75g sugar snap peasthickly sliced diagonally
- 85g cooked prawnspeeled
- 1 tsp soy sauce
- 1 tsp lemon juice
- small handful corianderchopped, to serve
- noodlesto serve
Nutrition: per serving
- kcal580
- fat49g
- saturates31g
- carbs13g
- sugars8g
- fibre3g
- protein21g
- salt2g
Method
step 1
Heat the oil in a wok or large saucepan. Add the shallot and garlic, and stir-fry for 1-2 mins. Add the curry paste, coconut cream and 50ml water, and bubble for 2 mins.
step 2
Add the sugar snap peas and cook for 1-2 mins until just beginning to soften. Add the prawns, soy sauce and lemon juice and heat through. Stir in the coriander and serve straight away with noodles.
