Thai chicken soup

Thai chicken soup




  • 3/4 cup jasmine rice
  • olive or canola oil spray
  • 1 teaspoon green curry paste
  • 4 teaspoons MAGGI Chicken Stock Powder
  • 1 litre water
  • 200 millilitres Coconut Milk
  • 2 red chillies, deseeded and finely chopped
  • 2 stems lemongrass, outer leaves removed, finely chopped
  • 4 kaffir lime leaves, finely shredded
  • 1 teaspoon ginger, minced
  • 500 grams chicken breast fillets, cut into thin strips
  • 200 grams green beans, cut into 3cm lengths
  • 1 red capsicum, deseeded and cut into strips
  • 2 teaspoons honey
  • 4 large bread rolls.


Cook rice according to packet instructions.

Spray a non-stick saucepan with oil and cook curry paste over medium heat for 3 minutes, stirring occasionally.

Add the pepared stock powder and water, milk, chillies, lemongrass, lime leaves and ginger.

Bring to the boil, then reduce heat to low, add chicken and simmer for a further 5-10 minutes or until chicken is cooked through.

Add beans, capsicum, rice and honey and simmer for a further 5 minutes or until vegetables are tender.

Serve with bread rolls, if desired.
Serving Suggestions


Leave A Comment