Public Servant Lifestyle

An exclusive Thai inspired recipe from Luscious - The Low Fat Cook Book.

Stuck for a starter? Looking to stretch yourself a little in the kitchen, follow this step by step recipe and you'll be serving up a quick, nutritious Thai-style chciken soup before you know it.

What You Will Need:

300g skinless chicken breast, thinly sliced

oil and water spray

1 onion, finely chopped

2 cloves garlic, finely chopped

2 teaspoons finely chopped fresh ginger

2 teaspoons turmeric

400ml low-fat evaporated milk

½ teaspoon coconut essence

250ml low-fat chicken stock

10 button mushrooms, thinly sliced

500g hokkien noodles or spaghetti

100g mangetout

1 handful bean sprouts

4 tablespoons finely chopped coriander leaves

Method

1. Brown the chicken pieces in a pan suing a small amount of oil and water spray.

2. At the same time, spray a large, heavy-based pan with oil. Add the onion and cook over medium heat for 2 minutes. Add the garlic, ginger and turmeric and stir-fry for a further 30 seconds.

3. Gradually add the evaporated milk, coconut essence and stock, stirring to scrape the onion and spices from the bottom. Bring to the boil, reduce the heat, and add the chicken and mushrooms. Simmer for a further two to three minutes.

4. Add the noodles and heat through. Divide the soup and noodles between four bowls and top with mangetout, bean sprouts and coriander.

Nutritional Breakdown:(per portion)

Protein 26.1g
Fat 6.9 g
Sugar 3.4g
Carbohydrate 24.4g
Energy 258 k cal

This recipe serves 4.

Luscious - The Low Fat Cook Book, is available now from Vermillion.

More information available in Eating In, Entertaining, Healthy Alternatives, In Your Kitchen, Recipe Ideas, Starters, Asia