Nature, Nurture and Nourishment

Chicken Noodle Soup

Ingredients (feeds 3 hungry adults)
1 litre chicken stock
2 chicken breasts
200mls coconut milk
Half a head of Chinese leaf (finely sliced)
1/2 tsp garlic & ginger paste (or equivalent fresh)
3 nests of egg noodles (snapped)
2-3 mushrooms thickly sliced optional (or more)
1 tin of sweetcorn
5 lime leaves (fresh is best)
Chilli sauce (optional)
1/2 teaspoon sesame oil

Method
-Put the kettle onto boil
-Slice the chicken into thin strips
-In a large saucepan or wok, gently heat the oil and fry the chicken.  Add the garlic and ginger paste
with the mushrooms and cook lightly
-Add the lime leaves and coconut milk.  Simmer gently
-Meanwhile cook the noodles in a separate pan in the stock for 4 minutes until the noodles are cooked (or according to packet  instructions)
-Add the noodles & stock to the chicken mix, stir and simmer with the lid on
-Add the chinese leaves to the soup and cook for 1 minute.
-Add the sesame and chilli oil if wanted

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