Curried chicken soup with green beans & rice

  • Preparation time: 10 minutes
  • Cooking time: 20 minutes
  • Total time: 30 minutes 30 minutes
  • Ingredients

    1 litre Alpro Coconut Original
    500ml chicken stock
    1 lemongrass stalk, bruised
    1 tbsp Cooks’ Ingredients Thai Green Curry Paste
    125g fragrant jasmine rice
    350g chicken mini fillets, diced
    150g trimmed fine green beans, cut into 2cm lengths
    2 tsp fish sauce
    1 lime, cut into wedges
    Fresh basil leaves, to serve 


    1. Place the Alpro, chicken stock, lemongrass and curry paste in a large saucepan, bring to a simmer (do not boil), then stir in the rice and cook gently for 12 minutes.

    2. Add the chicken and beans and simmer gently for 5-8 minutes until the chicken is cooked through, with no pink meat, and the rice and beans are very tender.

    3. Add the fish sauce and squeeze in the juice of the lime, to taste. Ladle into bowls and scatter over basil leaves before serving.

    Cook’s tip

    Try swapping the green beans for sliced mushrooms.

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