An incredibly quick chicken noodle soup with creamy coconut and some heat from the chilli. Sprinkle with fresh coriander or a squeeze of lime if you have it. Each serving provides 478kcal ...

Add the chicken stock and the coconut milk ... Divide the thread egg noodles among four large warmed bowls, pour the soup on top and serve.

A variation of the classic Thai noodle soup. This soup is made with the goodness of chicken, peanuts, broccoli, rice vermicelli, coconut and fried garlic. While the chicken cooks, in another pan, heat ...

Ladle soup over noodles; top servings with vegetables, basil and cilantro. You’ll find several varieties of coconut cream and coconut milk at the grocery store. We recommend using full-fat ...

Add the coconut milk and simmer until the soup thickens slightly, or until it reaches your desired consistency. Taste and season with salt, if needed. Stir in the greens and cook until they wilt ...

Add the hot vegetable stock, coconut milk, lime leaf, tomatoes and mushrooms. Add the vermicelli noodles and head of baby pak choy. Season with the fish sauce, lime juice and caster sugar and ...

3. Add in the strained stock to this, bring to a boil and cook it for two to three minutes. 4. Stir in the coconut milk and simmer for a few minutes and add in the noodles along with the kaffir lime ...