Cook the noodles according to packet instructions and divide between four bowls.
Saute the onion in the sunflower oil for 5 - 6 minutes until soft.
Add the garlic, curry paste and sugar and cook for a further minute.
Add the coconut milk, chicken stock and soy sauce, bring to the boil and drop in sweetcorn, peas and shredded chicken.
Simmer for three minutes until everything is hot, remove from heat and add lime juice.
Ladle the soup over the noodles and eat straight away.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (323g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 138 (34%)|
|Amt Per Serving||% DV|
|Total Fat 15.3g||20 %|
|Saturated Fat 3.7g||18 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 89.9mg||28 %|
|Sodium 405.9mg||14 %|
|Potassium 548.7mg||14 %|
|Total Carbohydrate 36.7g||11 %|
|Dietary Fiber 2.4g||9 %|
|Sugars, other 34.4g|
|Protein 29.7g||42 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 402
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