Name: Thai Green Curry Noodles
Prep time: 10 min
Cook time: 20 min
Ingredients: 350g Fantastic Singapore Fresh Noodles; 2 tbsp vegetable oil; 1 shallot, finely chopped; 2 garlic cloves, finely chopped; ½ cup Thai green curry paste; 2 cups chicken stock; 400ml coconut milk; 2 tsp sugar; 1 tbsp fish sauce; 1 bunch broccolini, roughly chopped; 200g green beans, trimmed; ½ cup peas; 2 cups shredded chicken (perfect for leftover roast chicken); 1 cup baby spinach, optional; for garnish; ½ cup mint leaves; 1 green chilli, finely sliced; 2 limes

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Recipes

Thai Green Curry Noodles

Serves 4

Preparation 10 min

Cooking 20 min

Difficulty Easy

Bright, fragrant and full of feel-good flavour, this Green Curry Chicken Noodle Soup is the perfect cosy bowl with a fresh Thai twist. Creamy coconut broth, vibrant veggies and tender shredded chicken come together beautifully with springy Singapore noodles. A splash of lime, a hit of green chilli and plenty of fresh mint make every spoonful lively and aromatic. Comforting yet refreshing, it’s an easy weeknight favourite that tastes like a warm hug with a zing.

Product in this recipe

Fresh Noodles Singapore

Ingredients

350g Fantastic Singapore Fresh Noodles
2 tbsp vegetable oil
1 shallot, finely chopped
2 garlic cloves, finely chopped
½ cup Thai green curry paste
2 cups chicken stock
400ml coconut milk
2 tsp sugar
1 tbsp fish sauce
1 bunch broccolini, roughly chopped
200g green beans, trimmed
½ cup peas
2 cups shredded chicken (perfect for leftover roast chicken)
1 cup baby spinach, optional

for garnish

½ cup mint leaves
1 green chilli, finely sliced
2 limes

Method

Heat a medium saucepan over med/ high heat, add oil, shallot and garlic and fry for 2 minutes.
Add curry paste and fry for 2 minutes.
Add stock, bring to the boil then simmer for 5 minutes.
Add coconut milk, sugar and fish sauce and simmer for a further 5 minutes.
Add broccolini, green beans, peas and chicken and simmer until vegetables are just tender.
For a vibrant green sauce, blend 1 cup of the broth with the spinach, return to the saucepan and stir through.
Prepare noodles according to packet instructions, drain and divide between four soup bowls.
Ladle over the curry and garnish with mint and green chilli.
Serve with extra lime on the side.