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This coconut chicken & rice soup with bean sprouts is perfect to serve at an Asian-style dinner party.
Preparation Time 15 minutes
Ingredients (serves 4)
1.5L (6 cups) water
1 x 400ml can coconut milk
100g (1/3 cup) laksa paste
2 chicken stock cubes
200g (1 cup) jasmine rice
1 tbs fish sauce
1 tbs brown sugar
1 (about 200g) single chicken breast fillet, thinly sliced
35g (1/2 cup) bean sprouts
1/4 cup fresh mint leaves
1/4 cup fresh coriander leaves
Method
Place water, coconut milk, laksa paste, stock cubes, rice, fish sauce and sugar in a large saucepan. Stir to combine. Place over high heat. Cover. Bring to the boil.
Uncover and cook for 8 minutes. Add the chicken and cook, uncovered, for a further 2 minutes or until the chicken is cooked and the rice is tender.
Combine the bean sprouts, mint and coriander in a small bowl. Ladle the soup among serving bowls. Top with the bean sprout mixture to serve.
Notes
Tip: Low-fat twist: To reduce the fat content, replace coconut milk with a 400ml can of Carnation Light & Creamy Coconut Flavoured Evaporated Milk.
Source
Good Taste - July 2009, Page 48
Recipe by Heidi Flett
More Rice Recipes:
Indian curried chicken rice
Laksa chicken soup with rice noodles
Rice soup with peas and spinach
Mushroom risotto
Soy sauce chicken
Kids' vegetable curry
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