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.
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Ingredients
- 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
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