A Page from The Recipe For Healthy Ageing
By Health Promotion Board

Chicken and Brown Rice Spicy Soup (Serves 2)
Preparation time: 10 minutes; Cook time: 20 minutes

- 1 cup (200g) cooked brown rice
- 2 tbsp red curry paste
- 100ml low-fat coconut milk
- 100ml low-fat milk
- 100ml water
- 1 onion, quartered
- 1 thumb-sized fresh ginger, roughly sliced
- 1 green capsicum, chopped
- 1 carrot, sliced
- 2 tomatoes, diced
- 200g lean chicken, sliced (can be replaced with other meats such as beef or fish)
- 3 tbsp fresh coriander leaves, roughly chopped or 1 tbsp dried coriander
- 3 kaffir lime leaves, sliced

1) In a heated pot, add the curry paste, onion and ginger and stir fry for about one minute.
2) Add the chicken, vegetables, coconut milk, milk and water to the pot. Mix well and bring to a boil.
3) Bring to a simmer for 10 to 15 minutes or until chicken is cooked and vegetables are tender.
4) Add the rice, coriander and lime leaves to the pot and let it simmer for another two minutes.
5) Serve hot.

Healthier Eating Tips
• Reducing the amount of salt consumed can help manage high blood pressure.
• Cutting out the salt doesn’t mean you have cut out the flavour.
• Use herbs and spices to give flavour to your food.
• If you have problems chewing, stews and soups are really good ways to soften food. Rice and vegetables can be softened by cooking them longer.
• Swap chicken for fish and minced meat for easy chewing.


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