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Thai Chicken, Coconut & Lemongrass Soup

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

31.5g

Energy (kJ)

2531kJ

Energy (kcal)

605kcal

Carbohydrate incl. fibre (g)

52.8g

Carbohydrate excl. fibre (g)

51.7g

Sugar (g)

5.6g

Fibre (g)

1.0g

Fat (g)

29.3g

Saturated fat (g)

17.5g

Unsaturated fat (g)

8.9g

Total

63.1g

5062kJ

1211kcal

105.6g

103.5g

11.1g

2.1g

58.7g

35.0g

17.9g

  • 1 packet Continental Rice Thai Coconut & Lemon Grass
  • 400 mL canned light coconut milk
  • 1 1/2 cups (375 mL) water
  • 3 teaspoons fish sauce
  • 250 g chicken breast fillet, thinly sliced
  • 1 long red chilli thinly sliced, to garnish
  • fresh coriander, to garnish
  • 1 Place pack contents, coconut milk, water and fish sauce in a large saucepan and bring to the boil.
  • 2 Stir in chicken. Reduce heat to medium low and simmer for 5 minutes or until chicken is cooked through and rice is tender. Divide among serving bowls and garnish with chilli and coriander.