Tofu Veggie Stir Fry
- Per serve
- A$2.58
- Protein
- 34g
- Time
- 52 min
Asian-Australian - Lunch, Dinner
Chicken Coconut Rice Soup Bowl
A mild chicken and rice soup with coconut milk, carrot, spinach, and garlic.
Cost and nutrition
What this recipe costs
Estimates use curated Coles and Woolworths product matches for Sydney. Prices checked 11 Nov. Some of these prices have no check date and may be out of date. Always check live retailer prices before purchase.
A$2.98per serve, makes 4 serves as written
A$11.94cost to make the full recipe
A$3.02Coles per serve
A$3.31Woolworths per serve
36 mintotal time
48g protein641 kcal per serve
Make it
Ingredients and method
Ingredients
- 520g Chicken breast
- 260g Rice
- 280ml Coconut milk
- 120g Baby spinach
- 2 carrots Carrot
- 2 cloves Garlic
Method
- Prep the ingredients Set out chicken breast, rice, coconut milk, spinach, carrot and garlic. Wash, trim, and chop carrot and garlic before heating the pan. Rinse spinach and pat the leaves dry. Measure coconut milk.
- Cook the aromatics Heat a large pot over medium heat and cook carrot and garlic for 3-4 minutes until softened.
- Brown the protein Add chicken breast and cook until browned or sealed on the outside.
- Add the body Add rice and coconut milk and stir well so the soup base is evenly mixed.
- Simmer Add 4 cups water and simmer for 15-25 minutes until the starches are tender and the protein is cooked.
- Finish Stir in spinach for the last few minutes so it stays bright.
- Serve Ladle into bowls, season to taste, and let each bowl stand briefly so it is hot but comfortable to eat.
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