Coconut and chilli chicken soup

Cooking Fish Coconut and chilli chicken soup

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

Lables: Low carb Lower gi Egg free Gluten free Lactose free Peanut free Sesame free Tree nut free Wheat free
  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.
  2. Meanwhile, prepare noodles following packet directions. Drain.
  3. Divide noodles among serving bowls. Ladle over soup. Serve with extra sliced green onion, coriander, remaining chilli and lime wedges.

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400ml can coconut cream
1 litre salt-reduced chicken stock
1 stalk lemongrass , quartered lengthways
2 green onions, thinly sliced diagonally
1 tbsp fish sauce
2 small red chillies, thinly sliced diagonally
2 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

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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