Super Fast Coconut Chicken Noodle Soup
Super Fast Coconut Chicken Noodle Soup



  • 1 nest of egg noodles
  • 3 chopped spring onions
  • 200ml coconut milk
  • 200ml chicken stock
  • 3 chicken thighs, skinned
  • Salt and pepper
  • Break up the noodles and place into a bowl, cover with boiling water and set aside to soften for 10 mins. Meanwhile, add the whites of the spring onion to a saucepan with the coconut milk, the stock, and some black pepper. Bring to a simmer, then chuck in the chicken and cook for 20 mins. Don’t allow it to boil!
  • Remove the meat from the pan once thoroughly cooked, and set aside to slightly cook. Drain the noodles, add to the broth, and chop the chicken from the bone and stir back into the soup along with the green of the spring onions. Season very liberally, and serve.
30 mins
1 serving

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