Vietnamese chicken and rice broth

Vietnamese chicken and rice broth


1 person made this

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

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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