Niki’s Thai Chicken Noodle Soup

 

Feeling under the weather or just fancy a warm hug from the inside? There’s nothing better than chicken noodle soup to make you feel better, especially when it has the added goodness of garlic, galangal and chilli…so much warmth here!

All you need is:

(Use organic/natural real food ingredients where possible)

Serves 2
Prep time: 10 minutes Cooking time: 10-15 minutes Total time: 30 minutes
Ingredients:

1 tablespoon of coconut oil
2 garlic cloves, minced
2 (about 500g) chicken breast fillets, cooked in some chicken bone broth (minimum 1 litre quantity)
350 grams of rice noodles
1 teaspoon of ground turmeric @steenbergs
1 teaspoon of ground galangal powder @steenbergs
1 tablespoon of sea salt @steenbergs
A handful of fresh mint
2 diagonally sliced spring onions
A couple of vine tomatoes, sliced finely with lime wedges and a sprig of fresh mint
A handful of kumquats, sliced in half (for garnishing)

Step 1:
Heat a large deep pan or soup pot to a medium high heat. Add in your coconut oil. Once melted add your spring onions, sauté until translucent, about 3-4 minutes. Next add in the garlic and ginger. Sauté for 30 seconds, until fragrant, stirring the entire time.

Step 2:
Next, add in the chicken bone broth and your sea salt. Bring to a boil and reduce to simmer. Add in the shredded chicken, ground turmeric and galangal powder. Add your rice noodles to the pot and cook for 4 minutes or per packet instructions.

Step 3:
Right before you’re about to serve it, finish the soup with fresh kumquats (or any citrus you have to hand), sliced spring onions, sliced tomatoes and fresh mint. Stir and serve!

 

Happy Baking!

 

Niki xx