Famous Recipes - Thai Chicken Soup

Thai Chicken Soup Ingredients 3/4 cup jasmine rice olive or canola oil spray 1 tsp green curry paste 1 litre MAGGI Real Chicken Stock 200ml CARNATION Light & Creamy Evaporated Milk 1 tsp coconut essence 1-2 red chillies, deseeded and finely chopped 2 stems lemongrass, outer leaves removed, finely chopped 4 kaffir lime leaves, finely shredded 1 tsp minced ginger 500g chicken breast fillets, cut into thin strips 200g green beans, cut into 3cm lengths 1 red capsicum, deseeded and cut into thin strips 2 tsp honey 4 large or 6 small bread rolls Serves: 4 - 6

Method:

Cook rice according to packet instructions. Spray a non-stick saucepan with oil and cook curry paste over medium heat for 3 minutes, stirring occasionally. Add the stock, milk, coconut essence, chillies, lemongrass, lime leaves and ginger. Bring to the boil, then reduce heat to low, add chicken and simmer for a further 5-10 minutes or until chicken is cooked through. Add beans, capsicum, rice and honey and simmer for a further 5 minutes or until vegetables are tender. Serve with bread rolls, if desired. Our system of medals helps you analysis the nutrient content of a meal and whether or not it is likely to help you meet your nutrition goals. Learn more about our medal schemes here.<http://www.nestle.com.au/Recipes/Survival/Howtouse/>

Analysis 4 6 Energy (kJ) 2572 1478 Prot (g) 45 28 Fat (g) 13 8 CHO (g) 78 41 calcium, iron, vitamin C

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