Coconut and chilli chicken soup

Whip up a fragrant, spicy and creamy chicken soup for dinner in only 20 minutes. This little beauty is suitable to serve year round.

The ingredient of Coconut and chilli chicken soup

1. 400ml can coconut cream
2. 1 litre Massel chicken style liquid stock
3. 1 stalk lemongrass (white part only), quartered lengthways
4. 2 green onions, thinly sliced diagonally
5. 1 tablespoon fish sauce
6. 2 small red chillies, thinly sliced diagonally
7. 2 (500g) chicken breast fillets, thinly sliced
8. 2 x 55g packets dried rice vermicelli noodles
9. 1 green onion, sliced, to serve
10. 1/3 cup fresh coriander sprigs, to serve
11. 1 lime, cut into wedges, to serve

The instruction how to make Coconut and chilli chicken soup

1. Combine coconut cream and stock in a large saucepan over medium-high heat. Add lemongrass, onion, fish sauce and 1/2 the chilli. Bring to a simmer over medium-high heat. Reduce heat to low. Add chicken. Simmer gently for 5 minutes or until chicken is cooked through. Remove and discard lemongrass.
2. Meanwhile, prepare noodles following packet directions. Drain.
3. Divide noodles among serving bowls. Ladle over soup. Serve with extra sliced green onion, coriander, remaining chilli and lime wedges.

Nutritions of Coconut and chilli chicken soup

calories: 518.869 calories
fatContent: 29.9 grams fat
saturatedFatContent: 17.9 grams saturated fat
carbohydrateContent: 28.9 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 33.7 grams protein
cholesterolContent: 81 milligrams cholesterol
sodiumContent: 1197 milligrams sodium