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Coconut chicken and rice soup with bean sprouts

by wiki
22 June, 2021
in Dinner
0
Coconut chicken and rice soup with bean sprouts
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.

Nutrition

  • 1923 kj                  Energy
  • 20g                        Fat Total
  • 15g                        Saturated Fat
  • 2g                          Fibre
  • 18g                        Protein
  • 30mg                     Cholesterol
  • 1175.2mg               Sodium
  • 10g                         Carbs (sugar)
  • 51g                         Carbs (total)
All nutrition values are per serve
0

Coconut chicken and rice soup with bean sprouts

Serves: 4
Cooking time: 15 minutes
Level: Capable cooks

Ingredients

  • 1.5L (6 cups) water
  • 1 x 400ml can coconut milk
  • 100g (1/3 cup) laksa paste
  • 2 Massel chicken style stock cubes
  • 200g (1 cup) jasmine rice
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 (about 200g) single chicken breast fillet, thinly sliced
  • 35g (1/2 cup) bean sprouts
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh coriander leaves

Instructions

  • Step 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.
  • Step 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.
  • Step 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.

Notes

Tip: Low-fat twist: To reduce the fat content, replace coconut milk with a 400ml can of Carnation Light & Creamy Coconut Flavoured Evaporated Milk.

  • Author: Heidi Flett
  • Image credit: Mark O’Meara
  • Publication: Australian Good Taste
Tags: chicken
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