Name: Thai Chicken Soup
Prep time: 15 min
Cook time: 8 min
Yield: 4 servings
Ingredients: 2 tsp peanut oil; 300 g chicken breast fillet thinly sliced; 150 g onion chopped; 200 g red capsicum sliced; 2 tbsp thai red curry paste; 1 tbsp cornflour; 500 mL water; 375 g NESTLÉ CARNATION Light & Creamy Coconut Flavoured Evaporated Milk; 1 tbsp maggi authentic thai fish sauce; 110 g grated zucchini; 60 g frozen peas; 20 g chopped coriander leaves

Prep time 15 min

Cook time 8 min

Serves 4

Nutritional information per serving

Weight 431 g

Energy 1252 cal

Protein 290 g

Total Fat 108 g

Saturated Fat 36 g

Carbs 198 g

Sugars 151 g

Sodium 1335 mg

Calcium 278 mg

Nutritional information per 100g

Weight 100 g

Energy 3990 cal

Protein 97 g

Total Fat 26 g

Saturated Fat 8 g

Carbs 74 g

Sugars 49 g

Sodium 1541 mg

Fibre 9 g

Calcium 1110 mg

INGREDIENTS
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INGREDIENTS FOR

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METHOD

heat a saucepan over medium heat; add oil and chicken, cook 2 minutes; add onion and capsicum, cook 2 minutes.
add curry paste, cook 30 seconds. blend cornflour with 1/4 cup (60ml) water; add to saucepan with remaining water, NESTLÉ CARNATION Light & Creamy Coconut Flavoured Evaporated Milk and maggi authentic thai fish sauce .
bring to boil, stirring constantly; add zucchini and peas, simmer 1 minute. serve topped with coriander.

Thai Chicken Soup

INGREDIENTS

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PREFERENCES

PREFERENCES

Thai Chicken Soup

INGREDIENTS

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METHOD

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