Coconut and Ginger Chicken Soup with Rice

Ingredients

• 500 g chicken breast
• 400 ml coconut milk
• 600 ml gluten-free chicken stock
• 30 g fresh ginger
• 200 g long-grain white rice
• 4 spring onions
• 2 clove garlic cloves
• 1 lime

Method

1. 1

   Grate the ginger and crush the garlic. Slice the spring onions.

2. 2

   Heat a little oil in a large saucepan over medium heat. Fry the ginger and garlic for 1 minute.

3. 3

   Add the chicken breasts whole, pour in the coconut milk and chicken stock. Bring to a gentle simmer.

4. 4

   Add the rice and cook for 18–20 minutes until the rice is tender and the chicken is cooked through.

5. 5

   Remove the chicken and shred it with two forks. Return to the pan and stir to combine.

6. 6

   Squeeze in the lime juice, taste for seasoning, and ladle into bowls. Top with sliced spring onions.