I loved chicken noodle soup as a child but I dread to think what was actually inside it! Packaged soups can be really high in salt and sugar and a poor cousin of their fresh alternative.
This is a fantastic soup for immune and skin health: its mineral-rich broth is full of collagen (use the bones from your Sunday roast, slow cook overnight with some garlic, carrot, onion and herbs and viola!).
The soup itself is bursting with flavour and phytonutrients that will help keep those winter colds at bay!
Immune boosting - Thai chicken noodle soup
Prep time
Cook time
Total time
Author: Radianthealthnt
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
- Steam your carrots and green beans for around 5-6 until al dente
- Meanwhile heat the stock in a pan and add the fish sauce, paste, garlic, chilli and ginger, let the flavours combine for 2 minutes
- Add in your leftover chicken and cook on a medium-high heat for 4-5 minutes until fully heated,
- Add in your noodles and cook until soft (around 3-4 minutes) then mix in the vegetables
- Serve into two bowls, squeeze in the lime and sprinkle with coriander and seaweed flakes if using.
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