Coconut chicken and rice soup with bean sprouts

Coconut chicken and rice soup with bean sprouts

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This coconut chicken & rice soup with bean sprouts is perfect to serve at an Asian-style dinner party.

The ingredient of Coconut chicken and rice soup with bean sprouts

  1. 1.5L (6 cups) water
  2. 1 x 400ml can coconut milk
  3. 100g (1/3 cup) laksa paste
  4. 2 Massel chicken style stock cubes
  5. 200g (1 cup) jasmine rice
  6. 1 tablespoon fish sauce
  7. 1 tablespoon brown sugar
  8. 1 (about 200g) single chicken breast fillet, thinly sliced
  9. 35g (1/2 cup) bean sprouts
  10. 1/4 cup fresh mint leaves
  11. 1/4 cup fresh coriander leaves

The instruction how to make Coconut chicken and rice soup with bean sprouts

  1. 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.
  2. 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.
  3. 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.

Nutritions of Coconut chicken and rice soup with bean sprouts

fatContent: 459.597 calories
saturatedFatContent: 20 grams fat
carbohydrateContent: 15 grams saturated fat
sugarContent: 51 grams carbohydrates
fibreContent: 10 grams sugar
proteinContent:
cholesterolContent: 18 grams protein
sodiumContent: 30 milligrams cholesterol

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