Coconut, Chicken & Vegetable Broth

A light yet comforting broth packed with tender chicken, fresh vegetables and warming ginger. The addition of coconut milk brings a gentle creaminess, creating a balanced, heart-healthy dish that’s ideal for a quick, nourishing meal.

MAIN FOOD WASTE TIP PREP & COOK: 20Min

This recipe is created by

Ingredients

Serves 4

½ tbsp oil

1 courgette, grated

1 carrot, grated

4 spring onions, sliced

1 tbsp grated fresh ginger

250g pak choi, sliced

1 tsp LoSalt®

1 very low salt chicken stock cube

250ml very low salt chicken stock

400g can reduced fat coconut milk

300g roast chicken, shredded

1 tsp fish sauce

Nutritional Information

Energy (kcal): 58, Protein: 4.9g, Fat: 3.3g, Sat Fat: 1.6g, Carbs: 1.9g, Sugar: 1.3g, Fibre: 0.7g, Salt: 0.23g

Instructions

Heat the oil in a large saucepan and fry the courgette, carrot, spring onions, ginger, the white parts of the pak choi and LoSalt and fry for 4-5 minutes.
Dissolve the stock cube in 400ml boiling water and add to the pan with the coconut milk and the chicken, bring to the boil then stir in the green parts of the pak choi and fish sauce and heat until just wilted.

Food Waste Angle

Designed specifically to use leftover roast chicken and surplus vegetables. Can be frozen in portions for future meals, helping minimise household food waste.