Coconut chicken and rice soup with bean sprouts

Cooking Soups Coconut chicken and rice soup with bean sprouts

This coconut chicken & rice soup with bean sprouts is perfect to serve at an Asian-style dinner party.

Lables: Egg free Gluten free Wheat free
  1. Place water, coconut milk, laksa paste, stock cubes, rice, fish sauce and sugar in a large saucepan. Stir to combine. Place over high heat. Cover. Bring to the boil.
  2. Uncover and cook for 8 minutes. Add the chicken and cook, uncovered, for a further 2 minutes or until the chicken is cooked and the rice is tender.
  3. Combine the bean sprouts, mint and coriander in a small bowl. Ladle the soup among serving bowls. Top with the bean sprout mixture to serve.

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1.5L water
1 x 400ml can coconut milk
100g laksa paste
2 chicken stock cubes
200g jasmine rice
1 tbsp fish sauce
1 tbsp brown sugar
1 single chicken breast fillet, thinly sliced
35g bean sprouts
1/4 cup fresh mint leaves
1/4 cup fresh coriander leaves

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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