Vietnamese chicken and rice broth
This soup hits all the right buttons. It packs a serious taste punch and by using ready-cooked rice and ready-cooked chicken it is both super-quick and super-easy.
And using just one pot it is super-quick and super-easy to tidy up after too!
Rice type: Sweet chili and lime rice
Servings: Serves 4
Preparation Time: 5 minutes
Cooking Time: 10 minutes
• 250g pack sweet chili & lime rice (we used Tilda)
• 500ml chicken stock
• 400ml can coconut milk
• 2cm piece ginger, grated
• 1 lemongrass stalk, halved
• 1 red chilli, sliced
• 200g cooked chicken breast, shredded
• 1 pak choi, sliced (125g)
• juice of 1 lime
• 20g coriander, chopped
Place the stock, coconut milk, ginger, lemongrass and chilli in a large saucepan and bring to a simmer.
Add the chicken, pak choi and rice, simmer for 5 minutes.
Off the heat, stir in the lime juice and coriander and then serve immediately.
For a vegetarian option, use vegetable stock instead of chicken stock and replace the chicken with 150g diced firm tofu.