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Spicy Coconut Chicken and Green Bean Broth

Spicy Coconut Chicken and Green Bean Broth
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Spicy Coconut Chicken and Green Bean Broth

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Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 20 g fresh coriander (stalks and leaves)
  • 5 ml (1 tsp) olive or canola oil
  • 20 g (2 Tbsp) fresh ginger, diced
  • 15 ml (1 Tbsp) Thai green curry paste
  • 135 g (1 small tin) lite coconut milk
  • 250 ml (1 c) medium-fat 2% milk
  • 5 ml (1 tsp) good quality chicken
  • stock powder
  • 400 g skinless chicken fillets
  • 200 g green beans, French cut
  • 150 g (8 medium) mushrooms
  • 100 g dry rice noodles
  • 15 ml (1 Tbsp) low-sodium, soy
  • sauce or fish sauce
  • lemon wedges, to serve


  1. De-stalk the coriander, setting the leaves aside and chopping the coriander stalks roughly.
  1. Add the oil to a non-stick saucepan and gently saut. the ginger, coriander stalks and green curry paste.
  1. Add the coconut milk, milk and stock to the saucepan and bring to the boil.
  1. Once boiling, turn the heat down and then add the chicken fillets to poach for 10–15 minutes.
  1. Add the green beans and mushrooms and cook for a further 5–10 minutes or until just tender.
  1. Meanwhile, bring a pot of water to the boil. Cook the rice noodles according to the packet instructions.
  1. Once the chicken has cooked through and the vegetables are tender, stir through the soy or fish sauce.
  1. Divide the rice noodles between four serving bowls, and pour over the chicken and coconut broth.
  1. Top with the coriander leaves and serve with lemon wedges.
  2. This meal is lower in fibre; therefore, you may want to add 15 ml


(1 Tbsp) of Fibre Fixer (page 122) together with a glass of water before and/or straight after the meal (it is important that the Fibre Fixer mixes together with the contents of the meal).

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