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!

Recipe «Coconut chicken soup» presented in category Recipes / Soups, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 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.

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 , 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 

Instructions

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.