Gingery Chicken & Rice Soup With Coriander Pesto

DIFFICULTY
Easy Easy
COOK TIME
Under 30 min. Under 30 min.
SERVES
2-4 2-4
Gingery Chicken & Rice Soup With Coriander Pesto
Main INGREDIENTS
  • Meat
Ingredients
Method

Ingredients

  • 15ml (1 tablespoon) coconut oil
  • 1 shallot, finely diced
  • thumb-sized ginger, grated
  • 30ml (2 tablespoons) yellow Thai curry paste
  • 500ml chicken stock
  • 400g tin coconut milk
  • 15ml (1 tablespoon) corn flour mixed with 30ml cold water
  • 30ml (2 tablespoons) lemon juice
  • 1 cup roast chicken, shredded
  • 1 cup cooked Tastic Sella Basmati rice (cooked as per manufacturer?s instructions)
  • 4cm piece fresh ginger, finely julienned, to finish (optional)
  • lime cheeks, to serve
Chunky coriander pesto
  • 20g fresh coriander stems, finely chopped
  • a handful flat leaf parsley, finely chopped
  • 3 tablespoons salted peanuts, roughly chopped
  • 5 small scallions, thinly sliced
  • 30ml (2 tablespoons) vegetable oil
  • 15ml (1 tablespoon) sesame oil
  • zest of 1 lime
  • 30ml (2 tablespoons) lime juice
  • sea salt flakes and freshly ground black pepper, to taste

  • Method

  • 1
    For the soup, heat the coconut oil in the Le Creuset 18cm
  • 2
    Cocotte Every. Sauté the shallots until soft, about 5 minutes. Add the ginger and curry paste and cook for another minute.
  • 3
    Add the stock, coconut milk, corn flour slurry and lemon juice. Bring up to the boil, stirring all the while, then simmer on a medium heat for 10 minutes. Add the chicken and the cooked Tastic Sella Basmati rice and warm through.
  • 4
    For the coriander pesto, place all the ingredients in a small bowl and mix to combine.
  • 5
    Ladle the soup into the Le Creuset Fusion Noodle bowl. Dollop over a spoonful of pesto and finish with scallions, extra ginger, if using, and lime cheeks.
  • 6
    Image and recipe by Dianne Bibby.