Immune boosting - Thai chicken noodle soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 200ml of chicken broth
  • Juice of ½ lime
  • 2 tbsp fish sauce
  • 1 red chilli finely chopped (seeds removed)
  • 1 teaspoon of lemongrass paste
  • 1 thumb of ginger cut into thin slices
  • 1-2 garlic cloves (crushed)
  • Freshly chopped coriander
  • 100g brown rice noodles (I used king soba)
  • 1 medium carrot, peeled and finely chopped
  • ½ pack of green beans, ends removed and chopped in half
  • Leftover chicken chopped into strips
  • Optional, seaweed flakes (great source of Iodine)
Instructions
  1. Steam your carrots and green beans for around 5-6 until al dente
  2. Meanwhile heat the stock in a pan and add the fish sauce, paste, garlic, chilli and ginger, let the flavours combine for 2 minutes
  3. Add in your leftover chicken and cook on a medium-high heat for 4-5 minutes until fully heated,
  4. Add in your noodles and cook until soft (around 3-4 minutes) then mix in the vegetables
  5. Serve into two bowls, squeeze in the lime and sprinkle with coriander and seaweed flakes if using.
Recipe by at https://www.radianthealthnutrition.co.uk/thai-chicken-noodle-soup/