Chicken and lemongrass soup
6
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
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