Cavolo Nero & Chicken Thai Rice Soup
PREP: 10 minutes
COOK: 25 minutes
SERVES: 2
Skill Level: Easy
Nutrition Info (Per Serving)
284kcal Energy
23g Carbohydrate
29g Protein
2g (of which Sugar)
7.3g Fat
3.7g Fibre
1.3g (of which Saturated Fat)
2.1g Salt
Ingredients
1 tbsp olive oil
3 cloves garlic, finely chopped
2 tsp fresh ginger, grated
4 tbsp green curry paste
1.4 litres chicken stock - amended volume
2 chicken breasts (300g), thinly sliced
100g jasmine rice, rinsed
200g cavolo nero, chopped
1 lime, juice only
1 red chilli, finely sliced
Instructions
- Heat the olive oil in a large saucepan over a medium heat. Add the garlic and ginger, cooking for 1 minute until fragrant
- Stir in the green curry paste and cook for another minute to release the flavours
- Pour in the chicken stock and bring to a simmer. Add the sliced chicken and jasmine rice, cover and cook gently for 15–18 minutes until the rice is tender and the chicken is cooked through
- Stir in the cavolo nero and simmer for 3–4 minutes until wilted and tender
- Squeeze in the lime juice and taste — adjust with more lime if needed
- Season to taste
- Ladle into bowls and scatter with sliced chilli.