Chicken Noodle Soup
I produced this recipe back in 2014 and old clients have contacted me since looking for it. Thai rice noodles are gluten free and light for an evening meal however they are heavy in kcals so be careful with portion size.
This is a good gut healing recipe with ginger, bone broth, lime juice, garlic and coconut milk.
One Serving: 341kcals
Makes 3 servings
One serving: Protein 31.6g, Fat 11g, Fibre 2.2g, Carb 27g
Makes 3 servings
300g , 2 large free-range chicken breasts
75g, Thai Rice Noodles
400ml low-fat coconut milk
Sadie’s chicken bone broth + 300ml boiling water OR 1 Kallo chicken stock cube with 550ml boiling water
130g, 1 red pepper, diced finely
80g, spring onion, chopped finely
50g, oyster & shittake mushrooms
40g, celery, diced very finely
6g, 1 garlic glove crushed
10g, crushed/finely diced fresh ginger root
2 limes, juiced
15ml, 1 tablespoon soy sauce
15ml, 1 tablespoon Nam Pla (fish sauce)
Large handful fresh coriander
Optional: 2 kaffir/lime leaves
The key to getting this recipe really nice is to micro-chop the vegetables so this dish is best not prepared in haste…(note to self:) )
- Finely dice the red pepper, mushrooms, celery and coriander stalks
- Crush the ginger, garlic and scissor cut the spring onions to your preferred size
- Slice the 2 breasts into thin small chunks that will cook quickly and set aside. Wash your hands well.
- Add the coconut milk and chicken stock to a saucepan and bring to a gentle boil
- Now add the seasonings, soy, fish sauce, lime, garlic, ginger, lemongrass and allow to infuse together. Repeatedly taste until you get a flavour you are happy with. It needs to be strong as the veggies will dilute the flavour.
- Bring it back to the boil and drop in the chicken and gently boil for 2 minutes. Then turn down the heat to a simmer.
- Add all the veggies stir and leave to simmer for 10 minutes.
- Taste again and add any additional flavours you think it needs – lime, soy, fish sauce, black pepper
- Finally add the finely chopped herb, stir in and serve.