Coconut and chilli chicken soup

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Coconut and chilli chicken soup

(2) Rate it

  • 0:10 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

Whip up a fragrant, spicy and creamy chicken soup for dinner in only 20 minutes. This little beauty is suitable to serve year round.

Featured in
Chicken soup recipes, Winter recipes

Ingredients

  • 400ml can coconut cream
  • 1 litre Massel chicken style liquid stock
  • 1 stalk lemongrass (white part only), quartered lengthways
  • 2 green onions, thinly sliced diagonally
  • 1 tablespoon fish sauce
  • 2 small red chillies, thinly sliced diagonally
  • 2 (500g) chicken breast fillets, thinly sliced
  • 2 x 55g packets dried rice vermicelli noodles
  • 1 green onion, sliced, to serve
  • 1/3 cup fresh coriander sprigs, to serve
  • 1 lime, cut into wedges, to serve

Method

  • Step 1
    Combine coconut cream and stock in a large saucepan over medium-high heat. Add lemongrass, onion, fish sauce and 1/2 the chilli. Bring to a simmer over medium-high heat. Reduce heat to low. Add chicken. Simmer gently for 5 minutes or until chicken is cooked through. Remove and discard lemongrass.
  • Step 2
    Meanwhile, prepare noodles following packet directions. Drain.
  • Step 3
    Divide noodles among serving bowls. Ladle over soup. Serve with extra sliced green onion, coriander, remaining chilli and lime wedges.

  • Low carb
  • Lower gi

Nutrition

  • 2171 kj

    Energy

  • 29.9g

    Fat Total

  • 17.9g

    Saturated Fat

  • 2g

    Fibre

  • 33.7g

    Protein

  • 81mg

    Cholesterol

  • 1197mg

    Sodium

  • 28.9g

    Carbs (total)

All nutrition values are per serve
  • Author: Gemma Luongo
  • Image credit: Al Richardson
  • Publication: Super Food Ideas

Source: taste.com.au

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