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Photo of Chicken and lemongrass soup by WW

Chicken and lemongrass soup

8
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Moderate
This hearty chicken, peas and rice soup is infused with the aromatic flavours of lemongrass, garlic and coriander.

Ingredients

Extra light sour cream

⅓ cup(s), (80g)

Chicken stock

2000 ml, (8 cups)

Arborio rice

½ cup(s), (100g)

Fresh lemongrass

1 piece(s), stick, pale section only, finely chopped

Garlic

1 clove(s), crushed

Chicken thigh, skinless, raw

320 g, (buy 400g), fat trimmed, cut into 2cm pieces

Carrot(s)

1 medium, cut into matchsticks

Snow peas

100 g, cut into matchsticks

Fresh coriander

½ cup(s), sprigs

Instructions

  1. Place stock in a large saucepan over high heat and bring to the boil. Add rice, lemongrass and garlic. Reduce heat and simmer, uncovered, for 6–8 minutes or until rice is partially cooked.
  2. Add chicken and simmer, uncovered, for 5 minutes or until chicken is cooked through and rice is tender. Add carrot and snow peas for the last 2 minutes of cooking. Season with salt and freshly ground black pepper.
  3. Divide soup among serving bowls. Serve topped with sour cream and coriander.

Notes

For a more authentic Thai-style soup, you could use jasmine or long-grain white rice instead of arborio and light coconut milk (stirred in at the end until heated through) instead of sour cream.

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