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Coconut Broth and Chicken Noodles

Coconut flavoured soup, served over egg noodles with plenty of delicious stir fried vegetables.

Prep: 5 mins
Cook: 15 mins
Serves: 4
    • 1 tbsp. vegetable oil
    • 1 pot Blue Dragon Thai Red Curry Paste (50g)
    • 900ml (1.5 pints) chicken stock
    • 400ml can Blue Dragon Coconut Milk
    • 200g Blue Dragon Fine Egg Noodle Nests
    • 2 large skinless chicken breasts
    • 350g Stir Fry Vegetables
    • Some salt and pepper
    • Some coriander, to garnish
    • Pinch of red chilli, shredded
    1. Heat the vegetable oil in a large pan and fry the curry paste for about 10seconds.
    2. Add the chicken stock and Coconut Milk, bring to boiling point, then simmer for about 5 minutes.
    3. Cook the Fine Egg Noodles according to packet instructions, then drain and put to one side.
    4. Add the chicken, cut into thin strips, to the simmering soup and cook for 3minutes.
    5. Add the stir fry vegetables and mix well. Season with salt and pepper.
    6. Divide the Fine Egg Noodles among four large warmed bowls, pour the soup on top, then garnish and serve with prawn crackers.