Coconut Chicken Soup

coconut chicken soup

 

 

 

 

 

 

 

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

Ingredients

  • 5 cups chicken stock
  • 400ml can coconut milk
  • 5 cm piece fresh ginger, sliced
  • 1 small red chilli, halved lengthways, seeded, plus extra slices (optional), to serve
  • 125g rice vermicelli noodles
  • 400g 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.

Source:    Coles – 2014

Link to recipe on Taste.com.au