Coconut chicken soup

Cooking Soups 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!

Lables: Egg free Gluten free Lactose free Peanut free Sesame free Tree nut free Wheat free
  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.
  2. Meanwhile, place noodles in a heatproof bowl and cover with boiling water. Stand for 5 minutes, then drain well.
  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.
  4. Divide noodles among bowls. Ladle over soup. Serve with extra chilli, lime and fish sauce.

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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 , 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 , to serve

Adv

Autors
Preparation time
10
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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