Spicy, fragrant and full of zing, this Thai-style soup is bulked out with rice to keep you feeling fuller for longer.
Thai style chicken & rice soup
Ingredients
4
servings
-
- 75 g
- 1 tbsp
- 3
- 15 g
- 1 tsp
- 2 tbsp
- 400 g
- 320 g
- 300 ml
- 300 ml
- 120 g
- 200 g
-
To garnish
- 1 pinch
Failed to add items to shopping list.
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.
2 of your 5-aday! High protein, low sat fat.
Nutrition per serving
Kcal
366
Fats (g)
13
Proteins (g)
34
Fibre (g)
6
