Asian-Style Curried Chicken & Vegetable Broth
Ingredients
- 1/4 cup green curry paste
- 300g chicken breast fillet, cut into 2cm cubes
- 150ml light coconut milk
- 2 cups vegetable stock
- 2 1/2 cups water
- 80g dried rice vermicelli noodles
- 1 bunch gai lum, stalks diagonally sliced, leaves shredded (chinese broccoli)
- 125g fresh baby corn, halved lengthways
- 2 bok choy, stalks diagonally sliced, leaves shredded
- coriander leaves, fresh lime and chilli (optional) to serve
Directions
Heat curry paste in a large wok over medium heat, stirring, for 1 to 2 minutes, or until aromatic.
Add chicken. Cook, tossing gently, for 1 minute. Add coconut milk, stock and water. Bring to a simmer.
Add noodles and gai lum and bok choy stalks to wok. Cook for 5 minutes, or until noodles are almost tender and the chicken is cooked through.
Add gai lum and bok choy leaves, and corn to wok. Cook for 2 to 3 minutes, or until leaves wilt.
Divide broth between 4 serving bowls. Top with coriander, lime and chilli. Serve.
Serves 4.
Nutritional Info: 268 calories, carbs 22.6g, protein 24g, fat 7.8g, sat fat 5.8g, fibre 3.6g
