Vietnamese chicken and rice broth

Vietnamese chicken and rice broth

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Recipe

To Serve

  • Pack sweet chilli and lime rice (we used Tilda)
    250 g
  • Chicken stock
    500 ml
  • Can coconut milk
    400 ml
  • Piece ginger, grated
    2 cm
  • Lemongrass stalk, halved
    1
  • Red chilli, sliced
    1
  • Cooked chicken breast, shredded
    200 g
  • Pak choi, sliced (125g)
    1
  • Lime, juice of
    1
  • Coriander, chopped
    20 g
  • Large saucepan

Method

1

Place the stock, coconut milk, ginger, lemongrass and chilli in a large saucepan and bring to a simmer.

2

Add the chicken, pak choi and rice, simmer for 5 minutes.

3

Off the heat, stir in the lime juice and coriander and then serve immediately.

4

Cook’s tip For a vegetarian option, use vegetable stock instead of chicken stock and replace the chicken with 150g diced firm tofu.

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