Green Thai noodle broth
- Preparation and cooking time
- Cook:
- Easy
- Serves 2
Skip to ingredients
Showing items 1 to 3 of 6
- 600g pot green Thai chicken soup(I used Waitrose own)
- 100g rice noodles
- 200g halved sugar snap peas
- large handful of beansprouts
- corianderleaves, to serve
Nutrition: per serving
- kcal453
- fat17g
- saturates10g
- carbs55g
- sugars11g
- fibre6g
- protein19g
- salt1.7g
Method
step 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.
step 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.
step 3
Ladle into deep bowls and scatter with coriander leaves, if you like.
