adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Coconut and chilli chicken soup
Coconut and chilli chicken soup
0 Likes
Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Make a quick and flavorful creamy chicken soup ready in 20 minutes, perfect for any season.
Ingredients:
  • 400ml can coconut cream
  • 1 litre chicken style liquid stock
  • 1 stalk lemongrass (white part only), quartered lengthways
  • 2 green onions, thinly sliced diagonally
  • 24.40 gm fish sauce
  • 2 small red chillies, thinly sliced diagonally
  • 500g chicken breast
  • 2 x 55g packets dried rice vermicelli noodles
  • 1 green onion, sliced, to serve
  • 82.50 ml fresh coriander sprigs, to serve
  • 1 lime, cut into wedges, to serve
Instructions:
  • In a large saucepan, unite coconut cream and stock over medium-high heat. Introduce lemongrass, onion, fish sauce, and half of the chili. Let it reach a simmer over medium-high heat, then lower the heat. Gently submerge the chicken and simmer for 5 minutes until fully cooked. Discard the lemongrass before serving.
  • Cook the noodles according to the instructions on the package, then drain them.
  • Portion out the noodles into individual serving bowls and generously pour the flavorful soup over them. Garnish with additional sliced green onion, coriander, the remaining chili, and serve alongside lime wedges for a burst of freshness.

Similar Recipes