250g skinless chicken breast fillet, trimmed of fat
2 carrots, sliced
3cm piece ginger, peeled, cut into thin strips
2-3 small red chillies, thinly sliced
1 small bunch coriander with roots
200g MAGGI noodles
100g green beans, sliced
2 tbs reduced salt soy sauce
2 tsp brown sugar
1 bunch baby bok choy, chopped
3 green shallots, thinly sliced
50g bean sprouts
2 tbs soaked green gram
Preparation Time: 20 minutes
Serves: 4
Nutritional Information (Per Serving)
Energy (Kcal)
Carbohydrate (g)
Protein (g)
Fat (g)
130
15
9
4
Simple Tips from Nestlé
Good to Know - A light meal with the goodness of vegetables.
Good to remember - Consume more vegetables and fruit for a healthy heart.
Method
Place stock, water, chicken, carrots, ginger and chilli in a large saucepan and bring to boil. Reduce heat, simmer uncovered for 10 minutes. Remove from heat, cover and stand 10 minutes.
Remove chicken from stock and shred finely. Finely chop coriander stems and roughly chop leaves.
Add rice noodles and beans to chicken stock. Return to heat and simmer uncovered for 3-5 minutes until noodles are softened
Stir in shredded chicken, soy sauce, sugar, bok choy, shallots and coriander stems, simmer 1-2 minutes until bok choy is wilted. Remove from heat, stir in coriander leaves
Ladle soup into bowls, top with bean sprouts and serve.
