Serves 4
Points per serving: 7 (original points)
200 ml canned coconut milk
750 ml fresh stock, chicken or vegetable
1 tsp grated ginger root
1 tbsp Curry Paste, Thai red
½ aubergine, thinly sliced
100 g uncooked rice noodles, fine
100 g sugar snap peas, halved diagonally
300 g roast chicken, skinless, boneless, torn into pieces
1 pinch salt, and black pepper, freshly ground
2 tbsp basil, fresh leaves
Pour coconut milk and stock into a large saucepan and add
the ginger and curry paste.
Bring to the boil, then reduce the heat and simmer for 5
minutes.
Add the aubergine, rice noodles and sugar snap peas. Cook
gently for 4-5 minutes, then add the chicken and cook for 2-3 more minutes.
Season to taste with salt and pepper. Serve garnished with
basil leaves.
Notes
Cook’s tip: Don’t let any remaining coconut milk go to
waste. Freeze it until you make this soup next time.
