The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Fragrant Free-range British Chicken with Coconut, Lemongrass & Lime Broth
A taste of sunshine! You'll simmer tender free-range British chicken in a fragrant coconutty broth, brightened with zingy lemongrass and lime juice. Add pak choi and mangetout for veggies. Top with fiery red chillis and spoon over brown rice – to soak up all those flavours.
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 1 pak choi
- 1 chilli
- 300g British Free Range chicken thighs
- 4cm fresh ginger
- 2 garlic clove
- 80g mangetout
- 80g brown rice (100% Brown Rice)
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 1 handful of fresh coriander
- 40g creamed coconut
- 2 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 1 unwaxed lime
- 2 spring onion
Nutritional Information
Calories: 644
Protein: 40g
Carbs: 47g
Fat: 34g
Ingredients
- 1 pak choi (use half)
- 2 tsp lemongrass purée (use half) (lemongrass, water, acidity regulator: citric acid, cornflour)
- 1 chilli (use half)
- 2 spring onion
- 40g creamed coconut (use half)
- 150g British Free Range chicken thighs
- 1 handful of fresh coriander (use half)
- 11g vegetable stock powder (use half) (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 2 garlic clove
- 4cm fresh ginger (use half)
- 80g mangetout (use half)
- 1 unwaxed lime (use half)
- 80g brown rice (use half) (100% Brown Rice)
Nutritional Information
Calories: 741
Protein: 41g
Carbs: 49g
Fat: 44g
Fragrant Free-range British Chicken with Coconut, Lemongrass & Lime Broth
A taste of sunshine! You'll simmer tender free-range British chicken in a fragrant coconutty broth, brightened with zingy lemongrass and lime juice. Add pak choi and mangetout for veggies. Top with fiery red chillis and spoon over brown rice – to soak up all those flavours.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a sieve, a grater, a measuring jug & a large saucepan
Cook the rice
- Add the rice to the saucepan of boiling water and boil for 25-30 mins, until cooked, then drain
Do the prep
- Finely grate the ginger and garlic. Thinly slice the spring onions
- Deseed and finely dice the chilli. Pick a few whole coriander leaves for garnish, then roughly chop the remaining. Quarter the lime
Simmer the broth
- Heat the large saucepan with 1 tbsp oil on medium heat. Once hot, add the garlic, ginger, spring onion and half the chilli (or to taste)
- Cook for 2 mins, then add the lemongrass puree, stock powder and 300ml hot water (150ml for 1 person). Stir in the creamed coconut, until melted
- Slice the chicken into 1cm strips, then add to the broth and simmer for 10 mins, until cooked through
Add the veg
- Trim and cut the pak choi into bite-sized pieces
- In the final 3 mins of cooking, add the mangetout, pak choi and chopped coriander to the broth. Simmer until softened and wilted
- Squeeze in the juice from half the lime. Season to taste with salt and pepper
Finish & plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Share the rice between bowls and pour over the chicken and broth
- Scatter over the remaining chilli for those who'd like it. Garnish with the whole coriander leaves and remaining lime wedges
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.