- 3½ cups water or 875 ml
- 1 tin coconut milk or 400 ml
- 1 sachet MAGGI Cream of Mushroom Soup
- ½ teaspoon yellow curry paste
- ½ tablespoon grated ginger
- 200 g skinned chicken breasts, finely chopped
- 1 medium carrot or 100 g, finely chopped
- ½ tablespoon coriander leaves
Chicken Yellow Curry Soup
INGREDIENTS
Chicken Yellow Curry Soup with
Chicken Yellow Curry Soup with 
- 3½ cups water or 875 ml
- 1 tin coconut milk or 400 ml
- 1 sachet MAGGI Cream of Mushroom Soup
- ½ teaspoon yellow curry paste
- ½ tablespoon grated ginger
- 200 g skinned chicken breasts, finely chopped
- 1 medium carrot or 100 g, finely chopped
- ½ tablespoon coriander leaves
NUTRITIONAL INFORMATION
Chicken Yellow Curry Soup with
Chicken Yellow Curry Soup with
- Energy 248 (Kcal)
- Protein 9.8 (g)
- Carbohydrate 12 (g)
- Total Fat 19 (g)
HOW TO PREPARE
Chicken Yellow Curry Soup with
Chicken Yellow Curry Soup with
1
Add water, coconut milk, MAGGI Cream of Mushroom Soup, curry paste and ginger to a large saucepan. Bring to boil under constant stirring.
2
Add chicken and carrot, simmer over low heat for 10 minutes or until chicken is cooked.
3
Stir in fresh coriander leaves and serve.
REVIEWS
Chicken Yellow Curry Soup with
