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Coconut chicken soup
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Quick and flavorful coconut chicken soup ready in 25 minutes.
Ingredients:
  • 1275.00 gm 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 (optional), to serve
  • 125g rice vermicelli noodles
  • 400g 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 (optional), to serve
Instructions:
  • In a saucepan, gently simmer stock, coconut milk, ginger, and chili until fragrant. After 5 minutes, remove and discard ginger and chili.
  • Place the noodles in a heatproof bowl and cover them with boiling water. Let them stand for 5 minutes, then drain thoroughly.
  • Add the chicken to the soup and let it gently simmer. Cook without covering for 3 minutes. Then, toss in the pak choy and cook for 1-2 minutes until it reaches desired tenderness.
  • Distribute noodles evenly into bowls. Pour the soup over the noodles. Garnish with additional chili, lime, and fish sauce before serving.

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