Coconut and Chilli Chicken Soup

4
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (362.9 g)
  • Calories 402.4
  • Total Fat - 9 g
  • Saturated Fat - 3.8 g
  • Cholesterol - 336.1 mg
  • Sodium - 1016.8 mg
  • Total Carbohydrate - 42.8 g
  • Dietary Fiber - 2.9 g
  • Sugars - 11.8 g
  • Protein - 37.9 g
  • Calcium - 138.2 mg
  • Iron - 4.1 mg
  • Vitamin C - 38.9 mg
  • Thiamin - 0.1 mg

Step 1

Combine coconut cream and stock in a large saucepan over medium-high heat and add lemongrass, onion, fish sauce and 1/2 the chilli, bring to a simmer over medium-high heat then reduce heat to low and add chicken and simmer gently for 5 minutes or until chicken is cooked through, remove and discard lemongrass.

Step 2

Meanwhile, prepare noodles following packet directions and drain.

Step 3

Divide noodles among serving bowls and ladle over soup and serve with extra sliced green onion, coriander, remaining chilli and lime wedges.

Tips & Variations


No special items needed.

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