per 1 serving size (Recipe makes 4 servings)
Amount Per Serving
Calories from Fat 17
% Daily Values*
Total Fat 1.84
Saturated Fat 0.46
Polyunsaturated Fat 0.48
Monounsaturated Fat 0.48
Total Carbohydrate 24.28
Dietary Fiber 1.70
Vitamin A 73.25%
Vitamin C 115.30%
* Nutritional Values are estimated and may vary
A really delicious simple soup!
Cook the rice according to the packet instructions. Drain, rince, drain again, and set aside until needed.
Heat the stock to boiling point in a large pan. Add the soy sauce, red pepper flakes, lemongrass, ginger, and garlic, and cook over high heat for 5 minutes.
Add the chicken pieces and bell pepper and let the mixture gently bubble for about 3 minutes, or until the chicken is tender.
Add the cooked rice and cook for a further 1 minute. Finally, stir in the scallions and cabbage (if using). Ladle into warmed bowls. Squeeze a little lime juice over each, season with pepper and garnish with cilantro leaves. Serve immediately.
Variation : This soup also works well using shelled uncooked shrimp. Simply substitute them for the chicken and cook in the same way. Add a handfull of spinack leaves at the end.
Sign in via Twitter
Sign in via Google