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Soup · Asian Fusion

Coconut and Ginger Chicken Soup with Rice

40 min Serves 4 ~543 kcal/serving ~£6.40 (£1.60/serving) Gluten-freeDairy-freeKid-friendly
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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 garlic cloves
  • 1 lime

Nutrition (per serving)

Calories
543 kcal
Protein
35.6 g
Carbohydrate
45.4 g
of which sugars
3.1 g
Fat
23.9 g
of which saturates
18.4 g
Fibre
2.7 g
Salt
1.36 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

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.

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