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Ingredients
Thai Green Curry Paste
  • 1 Lemongrass Stalk (Tough Leaves Removed, Finely Sliced)
  • 3 Green Chillis
  • 1 Lime (Zested & Juiced)
  • 2 Garlic Cloves
  • 1 tsp Ground Coriander
  • 1 Thumb Sized Piece Of Ginger
  • 3 Small Shallots
  • 4 Kaffier Limes Leaves
  • ½ Handful Of Fresh Coriander
  • 1 tsp Fish Sauce
  • 2 tbsps Vegetable Oil
  • 2 Small Chicken Breasts
  • 1 Red Chilli (Finely Sliced)
  • 1 Lime (Juice & Zest)
  • 1 Small Bunch Of Coriander
  • 4 Tenderstem Broccoli
  • 30 g Mangetout
  • 300 g Fresh Rice Noodles
  • 400 g Light Coconut Milk
  • 1 Chicken Stock Cube
  • 1 tsp Olive Oil
Thai Green Chicken Noodle Bowl Thai Green Chicken Noodle Bowl

Thai Green Chicken Noodle Bowl

A Bowl Of Delight Is What You Have Here

Thai Green Curry With Rice Is Stunning, But Thai Green Chicken & Noodles Is The New Upgrade

Prep 10 minutes
Total 30 minutes
  1. Empty all the paste ingredients into a food processor and blitz until you have a smooth paste, use extra dashes of oil if needed to smooth a bit more.
  2. In a steamer add the chicken breasts and and 1.18 cm of boiling water and place on a high heat and steam for 13-15mins until cooked through. For the final 5mins add the broccoli to it. Once cooked remove from heat. Slice the chicken into slices.
  3. In a large sauce pan over medium/high heat add 1 tsp of olive oil, the green paste and cook until fragrant for 2mins.
  4. Pour in the coconut milk and with the empty tin fill it with water and try and swill the can and empty in the saucepan and stir together for 1-2mins. Add the stock cube and stir through.
  5. Turn the heat to a low and simmer for 6-8mins, for the final 2 mins add the mangetout, lime juice and zest and stir for a further minute.
  6. In 2 big bowls, divide the noodles into separate bowls, ladle over the thai green broth and coat the noodles. Dress the chicken on top with the broccoli, mangetout and limes (optional), chilli and coriander. Serve and enjoy
Thai Green Chicken Noodle Bowl Thai Green Chicken Noodle Bowl

Thai Green Chicken Noodle Bowl

A Bowl Of Delight Is What You Have Here

Thai Green Curry With Rice Is Stunning, But Thai Green Chicken & Noodles Is The New Upgrade

favorite
print
like
Prep 10 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
Thai Green Curry Paste
  • 1 Lemongrass Stalk (Tough Leaves Removed, Finely Sliced)
  • 3 Green Chillis
  • 1 Lime (Zested & Juiced)
  • 2 Garlic Cloves
  • 1 tsp Ground Coriander
  • 1 Thumb Sized Piece Of Ginger
  • 3 Small Shallots
  • 4 Kaffier Limes Leaves
  • ½ Handful Of Fresh Coriander
  • 1 tsp Fish Sauce
  • 2 tbsps Vegetable Oil
  • 2 Small Chicken Breasts
  • 1 Red Chilli (Finely Sliced)
  • 1 Lime (Juice & Zest)
  • 1 Small Bunch Of Coriander
  • 4 Tenderstem Broccoli
  • 30 g Mangetout
  • 300 g Fresh Rice Noodles
  • 400 g Light Coconut Milk
  • 1 Chicken Stock Cube
  • 1 tsp Olive Oil

  1. Empty all the paste ingredients into a food processor and blitz until you have a smooth paste, use extra dashes of oil if needed to smooth a bit more.
  2. In a steamer add the chicken breasts and and 1.18 cm of boiling water and place on a high heat and steam for 13-15mins until cooked through. For the final 5mins add the broccoli to it. Once cooked remove from heat. Slice the chicken into slices.
  3. In a large sauce pan over medium/high heat add 1 tsp of olive oil, the green paste and cook until fragrant for 2mins.
  4. Pour in the coconut milk and with the empty tin fill it with water and try and swill the can and empty in the saucepan and stir together for 1-2mins. Add the stock cube and stir through.
  5. Turn the heat to a low and simmer for 6-8mins, for the final 2 mins add the mangetout, lime juice and zest and stir for a further minute.
  6. In 2 big bowls, divide the noodles into separate bowls, ladle over the thai green broth and coat the noodles. Dress the chicken on top with the broccoli, mangetout and limes (optional), chilli and coriander. Serve and enjoy