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Coconut Chicken & Vegetable Soup
- 125 g chicken breast fillet, skin and fat removed
- 1 × 375 mi can Iow-fat evaporated milk
- 1½ teaspoons coconut essence
- 1 teaspoon cornflour
- 1½ cups fat-free chicken stock
- 1 heaped tablespoon crushed ginger
- 1 teaspoon chilli paste
- 1 tablespoon fish sauce
- ½ teaspoon ground coriander
- 1 cup frozen peas, thawed
- 3 mushrooms, sliced
- 1 × 200 g can bamboo shoots, drained
- 1 cup chopped coriander leaves
Slice chicken into 1 cm cubes and set aside. Place evaporated milk,
coconut essence and cornfiour in a non-stick wok. Whisk until cornfiour is thoroughly blended. Add chicken stock, ginger, chilli paste, fish sauce and ground coriander. Bring to a gentle boil over medium heat. Reduce heat and simmer gently for 5 minutes, stirring frequently.
Add chicken, peas, mushrooms and bamboo shoots. Cook for 5 minutes
or until chicken is thoroughly cooked.
Season to taste with extra fish sauce, if desired. Stir through coriander leaves and serve.
Serves 4
Per serve: Kilojoules: 763 Ca/odes: 182
Fat: 3.6 g Saturated fat: 0.4 g Fibre: 3.5 g
Carbohydrate: 17.4 g Protein: 19.1 g
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