Ingredients
- 4-6 chicken tenderloins (300g raw weight)
- 500ml low-salt chicken stock
- 1 tbsp tom yum paste
- 150g fresh thin rice noodles
- 4 handfuls (about 4 cups) frozen “stirfry” vegetables
- Juice of 1/2 lime
- 1/2 cup loosely packed fresh coriander leaves
- Lime wedges, to garnish
Method
Cook the chicken: Put the chicken, stock and tom yum paste in a large saucepan. Cover and bring to a simmer over a medium heat and cook for three minutes and remove the chicken. Shred into small pieces.
Cook the noodles and vegetables: Add the noodles and vegetables to the stock and cook for two minutes, until the noodles are tender. Add the lime juice and chicken and cook for a further one minute, until heated through.
To serve: Ladle the soup into two serving bowls and top with coriander leaves
Nutritional Analysis
Find out how to interpret nutritional analysis
| Average | per 650g |
|---|---|
| Energy | 1580kJ |
| Protein | 41g |
| Fat | 10g |
| Saturated fat | 3g |
| Carbohydrate | 28g |
| Sugars | 7g |
| Dietary fibre | 7g |
| Sodium | 485mg |
Recipes analysed by Food and Nutrition Australia
Recipe by : Kathryn Elliott
