This yummy soup is a meal in itself. Tender strips of chicken, mini broccoli florets and fluffy white rice in a thai style sauce flavoured with coconut and a hint of chili. It’s dead easy, only takes about 12 minutes to cook and makes a good family supper. You can add more chilli if you want to spice it up.
Ingredients
1 tbsp light olive oil
150g onion, chopped
1 clove garlic
Red chilli, finely chopped
1 chicken breast, cut into thin strips
100g broccoli
600ml chicken stock
300ml coconut milk
Salt and pepper
150g cooked rice
150g onion, chopped
1 clove garlic
Red chilli, finely chopped
1 chicken breast, cut into thin strips
100g broccoli
600ml chicken stock
300ml coconut milk
Salt and pepper
150g cooked rice
Method
- Heat the oil in a pan and saute the onion, garlic, and chilli for three minutes. Add the chicken stock and coconut milk and bring to the boil.
- Add the broccoli florets and the strips of chicken, reduce the heat and cook for about 6 minutes or until the broccoli is just tender and the chicken is cooked through.
- Season to taste, stir in the rice and heat through.
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