RECIPE: Chicken and Coconut Egg Noodle Soup

Pasta is a great option for any dinner occasion as it is extremely versatile and can be quite simple to turn into an amazing meal.

San Remo have come up with a great idea to help with portion sizes; Traditional Egg Pasta Nests are something I haven’t seen yet but I will definitely be keeping an eye out for when I do my shopping tomorrow (because I want to make this for dinner tomorrow night).

Pasta Nests require a gentle touch to ensure they remain intact and hold their shape. Leading chef, restauranteur and San Remo brand ambassador Adam Swanson recommends a wooden spoon to gently stir the pot.


This is a great way to take the guesswork out, which is something I really need because I’m always thinking about what to do with leftover pasta – or concerned about stretching it to go far enough.

This recipe is one of Adam Swanson’s favourites and I can see why, it sounds delicious and I will be definitely trying it out in my house.

ChickenSoup_Entree

You Need:

  • 3 tablespoons red curry paste
  • 3 small chicken breasts, trimmed and thinly sliced
  • 4 cups chicken stock
  • 2 cups lite coconut cream
  • 8 x Nests San Remo Egg Pasta Pappardelle
  • 1 medium red capsicum, seeds removed, cut into fine julienne strips
  • 10 snow peas, shredded
  • 2 spring onions, trimmed and finely sliced
  • coriander sprigs, to serve
  • bean sprouts, to serve
  • roasted cashews to garnish, chopped (optional)

Method:

Place a large saucepan over medium heat.

Add the curry paste and cook for 1-2 minutes until aromatic.

Add the chicken breast pieces, stock and coconut cream.

Simmer for 8 minutes. Add the pasta and cook for a further 7 minutes or until soft.

Stir through the capsicum strips and shredded snow peas

Serve in bowls topped with spring onions, coriander sprigs, bean sprouts and roasted cashews.

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