Thai chicken soup

• Serves 4-6
• Freezableyes

Ingredients

• 3/4 cup jasmine rice
• olive or canola oil spray
• 1 tsp green curry paste
• 1 litre MAGGI Real Chicken Stock
• 200ml CARNATION Light & Creamy Evaporated Milk
• 1 tsp coconut essence
• 1-2 red chillies, deseeded and finely chopped
• 2 stems lemongrass, outer leaves removed, finely chopped
• 4 kaffir lime leaves, finely shredded
• 1 tsp minced ginger
• 500g chicken breast fillets, cut into thin strips
• 200g green beans, cut into 3cm lengths
• 1 red capsicum, deseeded and cut into thin strips
• 2 tsp honey
• 4 large or 6 small bread rolls

Method

1. Cook rice according to packet instructions.
2. Spray a non-stick saucepan with oil and cook curry paste over medium heat for 3 minutes, stirring occasionally.
3. Add the stock, milk, coconut essence, chillies, lemongrass, lime leaves and ginger.
4. Bring to the boil, then reduce heat to low, add chicken and simmer for a further 5-10 minutes or until chicken is cooked through.
5. Add beans, capsicum, rice, and honey and simmer for a further 5 minutes or until vegetables are tender.
6. Serve with bread rolls, if desired.

Athletes with high fuel needs (e.g. endurance athletes, athletes who are growing, athletes aiming to increase muscle mass) require extra carbohydrate-based ingredients and a larger serve size

Athletes with low fuel needs (e.g. skill-based athletes, athletes trying to reduce body fat) need to opt for a smaller serve size

Nutrition

Australian Institute of Sport - From the "Survival Around the World" cookbook05 Nov 2018yes, Soups and Salads, survival-around-the-worldSoups and Salads