SOUP SEASON EPISODE 3: GINGER, CHICKEN COCONUT NOODLE SOUPNot going to lie,

SOUP SEASON EPISODE 3: GINGER, CHICKEN COCONUT NOODLE SOUP Not going to lie, a few days out from baby arriving and I am exhausted 😂. But have made this three times in the last two weeks and it really slaps! Serves 4 1 bunch spring onions 2 garlic cloves 2 green finger chillies Thumb sized piece of ginger 1.5 tsp ground turmeric 1 tsp ground cumin 1/2 tsp ground coriander 1 lemongrass stalk bashed with a rolling pin (to help release the flavour) 1 tin full fat coconut milk 500ml stock or stock cube dissolved in water 200g tender stem broccoli, roughly chopped Handful kale or spinach 2 handfuls cooked shredded chicken Handful of Thai basil leaves, or basil or coriander Juice of a lime 80g noodles (I use the king soba millet and brown rice ones) Finely chop the spring onion and chillies and finely grate the garlic and ginger. Heat a glug of olive oil in a deep heavy based pan and add to the pan. Cook for 5 mins over a low-medium heat until soft. Then add the spices and cook for another minute Add the coconut milk, stock and bashed lemongrass stalk and bring to a simmer for five mins. Stir in the broccoli and kale, then stir in the chicken. Cover and simmer for another five minutes. Cook the noodles according to packet instructions. I toss them in a little oil once I’ve drained and refreshed them so that they don’t stick together. Check the soup, it should be simmering with the chicken piping hot. Add a good pinch of salt, the juice of a lime, the Thai basil and taste to season. Tong the noodles into bowls and ladle over the soup. Squeeze over more fresh lime if you like. #soup #chickensoup #soupweather #comfortfood #dinner #healthyrecipes