This coconut chicken & rice soup with bean sprouts is perfect to serve at an Asian-style dinner party.
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
Method
- Step 1Place 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 2Uncover 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 3Combine the bean sprouts, mint and coriander in a small bowl. Ladle the soup among serving bowls. Top with the bean sprout mixture to serve.
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
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
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