Curried chicken soup with green beans and rice

This gluten-free Asian-inspired curried chicken soup is zesty and fragrant, and couldn’t be easier to make! 

Curried chicken soup with green beans and rice

By Waitrose (www.waitrose.com)     

Serves 4 | Prep 10 mins | Cook 20 mins | Calories 444 (per serving)

GF SF DF EF

Ingredients

• 1 ltr (1¾fl oz) Alpro Coconut Original
• 500ml (18fl oz) gluten-free chicken stock
• 1 lemongrass stalk, bruised
• 1 tbsp Waitrose Cooks’ Ingredients Thai Green Curry Paste
• 125g (4½oz) fragrant jasmine rice
• 350g (12oz) chicken mini fillets, diced
• 150g (5½oz) trimmed fine green beans, cut into 2cm (¾in) lengths
• 2 tsp gluten-free fish sauce
• 1 lime, cut into wedges
• fresh basil leaves, to serve

Method

1. Place the Alpro, chicken stock, lemongrass and curry paste in a large saucepan, bring to a simmer (do not boil), then stir in the rice and cook gently for 12 minutes.
2. Add the chicken and beans and simmer gently for 5-8 minutes, until the chicken is cooked through with no pink meat, and the rice and beans are very tender.
3. Add the fish sauce and squeeze in the juice of the lime, to taste. Ladle into bowls and scatter over basil leaves before serving.