11 September, 2015
Malaysian Chicken Soup
Malaysian Chicken Soup
Serves: 2 or 6 Bariatric portions
Ingredients:
- 2 teaspoons rice bran oil
- 1 small onion, finely diced
- 1 celery stalk, finely diced
- 2 garlic cloves, finely sliced
- 2cm ginger, finely sliced
- 250g chicken breast, finely sliced
- 1 cup chicken stock
- 2 large tomatoes, diced
- 1 tablespoon tomato paste
- 1 cup shredded cabbage
- 1/2 long red chilli, finely sliced
- 400ml can light coconut milk
Method:
- Place the oil in the bottom of a soup pot and heat the oil
- Sauté the onion, celery, garlic and ginger for 2 minutes until softened
- Add in the chicken and sauté until just sealed
- Add in the chicken stock, tomatoes, tomato paste, cabbage, red chilli and coconut and bring the pot to a boil
- Place a lid on the saucepan and simmer for 20 minutes
- One simmered serve as is or topped with some freshly chopped coriander
Nutritional Value per portion (6):
- Calories: 164
- Total fat: 9.6g
- Total carbohydrates: 4.2g
- Sugars: 2g
- Protein: 13.2g
Recipe Notes:
- Soup to be stored covered in the fridge and to be consumed within 2 days
- Recipe is freezer friendly to be consumed within 3 months
- For a vegetarian alternative substitute the chicken for tofu
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.