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

• 400ml can coconut cream
• 1 litre massel chicken style liquid stock
• 1 stalk lemongrass white part only quartered lengthways
• 2 green onions thinly sliced diagonally
• 1 tablespoon fish sauce
• 2 small red chillies thinly sliced diagonally
• 2 500g chicken breast fillets thinly sliced
• 2 x 55g packets dried rice vermicelli noodles
• 1 green onion sliced to serve
• 1 3 cup fresh coriander sprigs to serve
• 1 lime cut into wedges to serve

The Instruction of coconut and chilli chicken soup

• 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
• meanwhile prepare noodles following packet directions drain
• 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

fatContent: 518 869 calories
saturatedFatContent: 29 9 grams fat
carbohydrateContent: 17 9 grams saturated fat
sugarContent: 28 9 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 33 7 grams protein
sodiumContent: 81 milligrams cholesterol

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