Thai Chicken Rice Flake Soup
Serves 4 | 
Prep 10 min | 
Cook 10 min
Ingredients
-
400ml AYAM™ Coconut Milk
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¼ cup AYAM™ Thai Yellow Curry Paste
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4 cups (1L) chicken stock
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400g chicken thigh fillets, cut in 2cm dice
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200g pkt AYAM™ Rice Flake Noodles
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100g snow peas, trimmed and halved diagonally
-
100g broccoli florets
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¼ cup AYAM™ Fish Sauce
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2 tbsp lime juice, or to taste
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2 tbsp brown sugar, or to taste
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2 cups (100g) bean sprouts
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¼ cup toasted coconut flakes
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Thai basil and coriander leaves, coarsely chopped, to garnish
Method
- Open coconut milk can and scoop out about 1 tablespoon of solid coconut. Put in a medium saucepan and heat over moderately high heat.
- Add curry paste and chicken and cook 2 minutes, stirring occasionally.
- Add stock, remaining coconut milk, rice flakes, stir and bring to the boil.
- Reduce to moderately low heat and simmer 8 minutes.
- Add snow peas, broccoli, fish sauce, lime juice, sugar and simmer 3-4 minutes until chicken and vegetables are cooked.
- Divide between bowls and top with bean sprouts, coconut flakes and herbs.
