Coconut Broth and Chicken Noodles

Divider line blue

The East Made Easy


Heat Level

Blue pepperBlue pepperGray pepper



Total Time

20 mins

A delicious recipe from Good Housekeeping's Alison Walker. Coconut flavoured soup is served over egg noodles with plenty of delicious stir fry vegetables.


  • 1 tbsp vegetable oil
  • 1 tbsp Blue Dragon Thai Red Curry Paste
  • 900ml/1.5 pints chicken stock
  • 400ml Blue Dragon Coconut Milk
  • 200g fine egg noodle Nests
  • 2 large skinless chicken breasts
  • 350g stir fry vegetables
  • pinch salt and pepper
  • coriander, to garnish
  • red chilli, shredded to garnish


  1. Heat the vegetable oil in a large pan and fry the curry paste for about 10sec. Add the chicken stock and coconut milk, bring to boiling point, then simmer for about 5 min.
  2. Cook the noodles according to packet instructions, then drain and put to one side.
  3. Add the chicken, cut into thin strips, to the simmering soup and cook for 3min.
  4. Add the stir fry vegetables and mix well. Season with salt and pepper.
  5. Divide the Egg Noodles among four large warmed bowls, pour the soup on top, then garnish and serve with shrimp crackers.


100g dry noodles give about 250g ready for wok noodles. Estimate 60g dry noodles per portion.