Thai coconut chicken noodle soup with jasmine rice
A creamy, fragrant Thai coconut soup with chicken, mushrooms and lime. Served over jasmine rice for something properly filling.
- Time35 min
- LevelEasy
- Costabout £1.55 a head
Ingredients
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Method
- 1
Cook the rice following the packet instructions, about 12 minutes, then keep it covered.
12 min - 2
Warm the oil in a large pan and fry the garlic, ginger and lemongrass for 2 minutes.
2 min - 3
Pour in the coconut milk and stock. Bring to a gentle simmer for 5 minutes.
5 min - 4
Add the chicken and mushrooms and simmer for 10 minutes until the chicken is cooked through.
10 min - 5
Remove the lemongrass. Stir in the tamari and lime juice.
- 6
Spoon rice into bowls, ladle over the soup and top with coriander.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.