Vietnamese chicken and rice broth

    15 min

    A delicious spicy broth with lots of goodness and flavours of lemongrass, coconut, ginger, chilli and lime.

    2 people made this

    Serves: 2 

    • 250g pack Tilda Sweet Chilli & Lime Steamed Basmati rice
    • 500ml chicken stock
    • 400ml tin coconut milk
    • 2cm piece root ginger, grated
    • 1 lemongrass stalk, halved
    • 1 red chilli, sliced
    • Juice of 1 lime
    • 20g coriander, chopped

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Place the stock, coconut milk, ginger, lemongrass and chilli into a large saucepan and bring to a simmer.
    2. Add the chicken, pak choi and rice straight from the pack, simmer for a further 5 minutes.
    3. Take off the heat, stir in the lime juice and coriander.
    4. Serve immediately.

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