Coconut chicken soup

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Coconut chicken soup

(3) Rate it

  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

A lovely light meal to treat the tastebuds, this fresh and tasty coconut chicken soup can be ready in just 25 minutes!

Featured in
Soup recipes, Starters recipes

Ingredients

  • 5 cups salt-reduced chicken stock
  • 400ml can coconut milk
  • 1.5 cm piece fresh ginger, sliced
  • 1 small red chilli, halved lengthways, seeded, plus extra slices (optional), to serve
  • 125g rice vermicelli noodles
  • 400g Coles RSPCA approved chicken breast fillet, thinly sliced
  • 1 bunch pak choy, stems separated, rinsed, sliced lengthways into strips
  • 2 limes, halved, to serve
  • Fish sauce (optional), to serve

Method

  • Step 1
    Combine stock, coconut milk, ginger and chilli in a saucepan. Partially cover and bring to a simmer over medium-low heat. Simmer for 5 minutes. Remove ginger and chilli with a slotted spoon and discard.
  • Step 2
    Meanwhile, place noodles in a heatproof bowl and cover with boiling water. Stand for 5 minutes, then drain well.
  • Step 3
    Add chicken to the soup and bring back to a simmer. Cook, uncovered, for 3 minutes. Add pak choy and cook for 1-2 minutes or until just tender.
  • Step 4
    Divide noodles among bowls. Ladle over soup. Serve with extra chilli, lime and fish sauce.

  • Author: (N/A)
  • Image credit: (N/A)
  • Publication: Coles

Source: taste.com.au

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