• 4servings

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, C, E
MineralsMagnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 10ml (2tsp) sunflower oil

  2. 6 spring onions, finely chopped

  3. 600g carton fresh Thai chicken soup

  4. 2 x 150g packets flame-grilled mini chicken breast fillets, cut into chunks

  5. 2 x 150g packet straight-to-wok noodles

  6. Squeeze of lime juice

  7. Lime wedges, to serve

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large, deep frying pan and fry nearly all the chopped spring onion for 2 mins (reserve the rest for garnish).

  2. Pour the chicken soup and 300ml (1/2pt) water into the pan and add the chicken pieces. Heat gently, stirring for 3-4 mins.

  3. Add the noodles and simmer gently for a further 5-6 mins until piping hot. Add the lime juice and serve in warmed bowls garnished with the rest of the chopped spring onion and with lime wedges.


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