The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Thai-style Coconut Chicken Broth with Rainbow Veg Noodles & Basil
Fragrant and satisfying, this coconutty broth is packed with flavour. Vibrant carrot and sweet courgette 'noodles'. Free-range Thai-curried chicken thighs for your protein. Finished with basil and lime for freshness.
High protein
1/3 daily fibre
5 of 5 a day
Serving size
Ingredients
- 1 handful of fresh basil
- 80g baby corn
- 1 courgette
- 2 carrot
- 2 garlic clove
- 4cm fresh ginger
- 1 onion
- 40g creamed coconut
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 300g British Free Range chicken thighs
- 1 unwaxed lime
- 3 tbsp thai red curry paste (Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
Nutritional Information
Calories: 558
Protein: 38g
Carbs: 33g
Fat: 33g
Ingredients
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 2 garlic clove
- 4cm fresh ginger (use half)
- 80g baby corn (use half)
- 1 courgette (use half)
- 1 handful of fresh basil (use half)
- 3 tbsp thai red curry paste (use half) (Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 40g creamed coconut (use half)
- 150g British Free Range chicken thighs
- 2 carrot
- 1 unwaxed lime (use half)
- 1 onion (use half)
Nutritional Information
Calories: 615
Protein: 39g
Carbs: 45g
Fat: 33g
Thai-style Coconut Chicken Broth with Rainbow Veg Noodles & Basil
Fragrant and satisfying, this coconutty broth is packed with flavour. Vibrant carrot and sweet courgette 'noodles'. Free-range Thai-curried chicken thighs for your protein. Finished with basil and lime for freshness.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with parchment paper
- Boil a half-full kettle
- Pull out a large saucepan, a measuring jug, peeler or julienne peeler & a grater
Roast the chicken
- Zest and quarter the lime
- Lay the chicken flat onto the lined baking tray. Season with salt and pepper, then coat with the lime zest, one-quarter of the Thai curry paste and 1 tsp oil
- Roast for 16 mins / air fryer 15 mins, until the chicken is cooked through. Once cooked, allow to rest for a few mins
Prep the rest
- Meanwhile, dissolve the stock powder and creamed coconut in the jug with 300ml boiling water (150ml for 1 person)
- Roughly dice the onion. Finely grate the ginger and garlic. Peel the carrots and courgette into ribbons. Slice the ribbons into long, thin strips (use a julienne peeler or spiralizer if you have one)
- Halve the baby corn. Pick the basil leaves from the stalks and finely chop
Simmer the broth
- Heat the large saucepan with 1 tsp oil on medium heat. Once hot, add the onion and cook for 4-5 mins, until softened. Season with salt and pepper
- Add the ginger, garlic and the remaining curry paste. Cook for 1 min, then stir in the coconut mixture, baby corn and the juice from 2 lime wedges
- Simmer for 6-8 mins, until thickened slightly. Add the carrot, courgette and half the basil in the final 1-2 mins, to soften
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Thinly slice the chicken
- Share the broth between bowls, topped with the chicken. Garnish with the remaining lime wedges and basil
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