Coconut Chicken Rice Soup

A comforting, creamy coconut broth with chicken, mushrooms and jasmine rice.

SHOPPING LIST

• chicken breast fillets400g
• jasmine rice150g
• coconut milk400ml
• chicken stock1 litre
• mushrooms200g
• ginger30g
• fish sauce2 tbsp
• lime1
• spring onions4
• fresh coriander1 bunch

METHOD

1. 1Slice the chicken breast fillets into thin strips.
2. 2Slice the mushrooms and finely chop the ginger.
3. 3Heat a large pot and add the chicken strips, cooking for 5 minutes until no longer pink on the outside.
4. 4Add the ginger and mushrooms, and cook for 3 minutes.
5. 5Pour in the chicken stock and jasmine rice, and bring to a simmer.
6. 6Cook for 15 minutes until the rice is tender.
7. 7Stir in the coconut milk, fish sauce and lime juice, and heat for 3 minutes without boiling.
8. 8Slice the spring onions and add to the soup.
9. 9Serve scattered with fresh coriander.

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