Coconut Soup with Chicken and Glass Noodles

5 from 8 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 47 kcal


  • 2 piece Fresh spring onions, cut into rings
  • 150 g Fresh vegetables, carrots, green beans, leeks, celery, cauliflower
  • 1 piece Freshly squeezed ginger, about the size of a clove of garlic
  • 1 piece Garlic clove pressed
  • 5 piece Chicken inner breast fillets in strips
  • 0,25 l Vegetable broth
  • 400 ml Coconut milk
  • 0,5 tsp Yellow curry paste
  • 1 tbsp Sesame oil
  • 1 pinch Salt
  • 1 pinch Chili powder
  • 2 Nests Wide glass noodles


  • Cook the glass noodles according to the instructions, quench and set aside.
  • Heat the oil in a saucepan and briefly toast the curry paste in it. Add the spring onions and the fresh vegetables and sear them lightly, then pour the vegetable stock and simmer for about 10 minutes at a low temperature. Now add the pressed ginger and garlic and simmer for another 5 minutes.
  • Pour in the coconut milk, add the chicken strips and let simmer in the soup. Season to taste with a little salt and chilli.
  • Finally, place a portion of the pasta in the preheated plate, top with the soup and serve directly. © Britta Polewski


Serving: 100gCalories: 47kcalCarbohydrates: 1.2gProtein: 0.3gFat: 4.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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