Prep time 15 min
Cook time 10 min
Serves 4
Nutritional information per serving
Weight 4 g
Calories 308 cal
Total Fat 12.1 g
Saturated Fat 3.1 g
Carbs 19.5 g
Sugars 15.4 g
Sodium 1073 mg
Fibre 2.5 g
Protein 28.8 g


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  1. heat oil in a large saucepan over medium heat in preparation for the thai chicken soup; add chicken, cook 2 minutes for this chicken soup recipe; add onion and capsicum, cook 1 minute; stir in curry paste, cook 1 minute, or until fragrant as thai chicken soup should be.
  2. add stock for this part of the chicken soup recipe; bring to the boil; blend cornflour with 1 tablespoon CARNATION light & creamy coconut flavoured cooking milk; add to pan with remaining milk and MAGGI authentic thai fish sauce. bring to the boil; add zucchini and peas, simmer the thai chicken soup for 1 minute.

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