Thai-Style Broth With Chicken Breast And Coconut Rice
For a nourishing, delicious dinner, top coconut rice with chicken and a spicy Thai-style broth. Serve with pak choi and garnish with crispy onions, coriander and lime. Aroi! All Health Hub recipes meet one of these criteria: <600 calories, 3 of your 5/day, or a source of protein.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Salt, Sugar, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Before you start cooking, take your chicken out of the fridge, open the packet and let it air
Chop your creamed coconut roughly (if required!)
Add your basmati rice and chopped creamed coconut to a pot with 300ml [390ml] [600ml] cold water and bring to a boil over a high heat
Once boiling, reduce the heat to low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked, then remove from the heat – this is your coconut rice
Whilst the coconut rice is cooking, boil a kettle
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat
Once hot, add your diced chicken breast with a generous pinch of salt and cook for 10-12 min or until cooked through (no pink meat!)
Meanwhile, peel and finely chop (or grate) your garlic
Deseed (scrape the seeds out with a teaspoon) and chop your red chilli[es]
Chop your coriander finely, including the stalks (save some leaves for garnish!)
Bash your lemongrass with a rolling pin
Wash, then chop and discard the roots from your pak choi and separate the leaves, tear any larger leaves in half then pat dry with kitchen paper
Heat a separate large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-high heat
Once hot, add the pak choi leaves with a pinch of salt, cover with a lid and cook for 3-4 min or until tender
Once the pak choi is tender, add the chopped garlic, chopped chilli (can't handle the heat? Go easy!), bashed lemongrass and chopped coriander to the pan and cook for 1-2 min or until fragrant
Meanwhile, dissolve your chicken stock mix in 300ml [450ml] [600ml] boiled water
Add your fish sauce, the juice of half your lime[s] and 1 tsp [1 1/2 tsp] [2 tsp] sugar and stir it all together – this is your fragrant stock
Add the fragrant stock to the pan, give everything a good mix up and cook for 2-3 min further – this is your Thai-style broth
Cut the remaining lime into 1 wedge per person
Discard the lemongrass
Serve the chicken and pak choi next to the coconut rice and ladle over the Thai-style broth
Tip: For fancy presentation, press the rice into a small bowl and turn out
Garnish with your crispy onions, reserved coriander leaves and a lime wedge
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, fish, gluten, mustard, nut, peanut, sesame, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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