Preparation
- Put the rice in a saucepan and fill with water. Bring to a simmer and simmer for 25-30 minutes, until cooked.
- Meanwhile, grate the garlic and ginger for warmth. Heat the sesame oil in a large, deep frying pan or wok and fry the garlic and ginger gently for 1-2 minutes. Add the turmeric and curry paste and continue to cook for a further 2 minutes.
- Cut the chicken into chunky pieces and add these to the pan. Stir fry in the paste for 3-4 minutes, or until browned all over. Add the stir-fry vegetables and fry for 2 minutes, then add the creamy coconut milk and stock. Bring to a simmer and cook for 10 minutes, or until the chicken is cooked through.
- Add the mange tout, bean sprouts and lime juice and continue to cook for 2 minutes. When the rice is cooked, drain and add to the pan. Ladle the soup into bowls and garnish with coriander. Serve with extra lime wedges for added zing.
Spicy, fragrant and full of zing, this Thai-style soup is bulked out with rice to keep you feeling fuller for longer.
2 of your 5-aday! High protein, low sat fat.