Chicken and pistachio coconut broth

Chicken and pistachio coconut broth

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Take soups from starters to the main event with this tasty Asian-inspired recipe.

The ingredient of Chicken and pistachio coconut broth

  1. 250g pistachios, shelled
  2. 2 x 400ml cans coconut milk
  3. 2 1/2 cups (375ml) Massel chicken style liquid stock
  4. 3 fresh small red chillies, deseeded, thinly sliced
  5. 750g chicken breast fillets, cut into 2.5cm pieces
  6. 5 kaffir lime leaves, shredded

The instruction how to make Chicken and pistachio coconut broth

  1. Cook the pistachios in 1 cup (250ml) of boiling water. Drain and set aside to cool. Rub to remove the skins and pat dry. Place the pistachios in a food processor and process until finely chopped.
  2. Place the coconut milk, chicken stock, chilli and ground pistachios in a saucepan. Stir over low heat until combined. Add the chicken and simmer for 10-15 minutes or until cooked through. Stir through the kaffir lime leaves. Serve immediately.

Nutritions of Chicken and pistachio coconut broth

fatContent: 881.193 calories
saturatedFatContent: 67 grams fat
carbohydrateContent: 34 grams saturated fat
sugarContent: 9 grams carbohydrates
fibreContent: 8 grams sugar
proteinContent:
cholesterolContent: 58 grams protein
sodiumContent: 111 milligrams cholesterol

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