Chicken Noodle Soup

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:) )

1. Finely dice the red pepper, mushrooms, celery and coriander stalks
2. Crush the ginger, garlic and scissor cut the spring onions to your preferred size
3. Slice the 2 breasts into thin small chunks that will cook quickly and set aside. Wash your hands well.
4. Add the coconut milk and chicken stock to a saucepan and bring to a gentle boil
5. 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.
6. 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.
7. Add all the veggies  stir and leave to simmer for 10 minutes.
8. Taste again and add any additional flavours you think it needs – lime, soy, fish sauce, black pepper
9. Finally add the finely chopped herb, stir in and serve.