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Ingredients:
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- 4 cups reduced salt chicken stock
- 2 1/2 cups water
- 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
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Preparation Time: 20 minutes |
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Serves: 4 |
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Nutritional Information (Per Serving)
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Energy (Kcal)
Carbohydrate (g)
Protein (g)
Fat (g) |
130
15
9
4 |
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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.
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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.
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