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Green Thai noodle broth

Whip up this cheat's supper in just 5 minutes by adding noodles and veg to a ready made green Thai chicken soup

  • Cook: 5 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 453
  • Carbohydrates 55
  • Saturated Fat 10
  • Sugar 11
  • Protein 19
  • Fat 17
  • Fibre 6
  • Salt 1.7

Nutrition per serving

  • Calories 453
  • Carbohydrates 55
  • Saturated Fat 10
  • Sugar 11
  • Protein 19
  • Fat 17
  • Fibre 6
  • Salt 1.7

Ingredients

  • 600g pot green Thai chicken soup (I used Waitrose own)
  • 100g rice noodles
  • 200g halved sugar snap peas
  • large handful of beansprouts
  • coriander leaves, to serve

Method

  1. Empty the pot of green Thai chicken soup into a large saucepan. Half-fill the empty soup pot with water, swish around to wash out all the soup, and add to the pan.

  2. Bring to a simmer, then add the rice noodles, sugar snap peas and beansprouts. Cook for 1-2 mins until the noodles are cooked but the peas are still crunchy.

  3. Ladle into deep bowls and scatter with coriander leaves, if you like.

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