Light Thai soup with chicken breast and coconut

Ingredients for 4 servings:

• 2 shallots
• 1 garlic clove(s)
• 2 stalk(s) leeks
• 2 carrots
• 200 g chicken breast fillet(s)
• 1 tsp oil (sesame oil)
• 750 ml vegetable broth or chicken broth
• 250 ml coconut milk
• 80 g Basmati
• 3 pinches of turmeric
• salt and pepper
• lime slices for decoration
• Almond(s) (flakes) for decoration
• Cayenne pepper
• Ginger powder
• curry powder
• Lime juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

WW only 6 points, without the addition of rice even carbohydrate-free and lower in points

Peel the shallots and garlic. Finely dice the shallots, crush the garlic, trim the leek, and peel the carrot. Wash both and cut into strips. Wash the chicken breast fillet, pat dry, and cut into cubes. Heat the oil and fry the chicken breast. Add the shallots, garlic, leek, and carrot, and sauté. Pour in the stock and coconut milk, add the rice, and simmer for 10 minutes. Season the soup with spices and add the tangy seasoning. Garnish with lime slices and toasted flaked almonds, if desired (charge for the flaked almonds separately). This dish scores 6 points based on the WW with rice. Adding more coconut milk also tastes good; you’ll then be awarded additional points.