Flu-busting Chicken Noodle Soup

A thai-style noodle soup that’s easy to make and will blast those sniffles away!

Ingredients

• 250g fresh rice noodles
• tbsp olive oil
• 1.5 litres chicken stock
• 2 cooked chicken breasts, shredded
• 3 stalks of lemongrass
• small piece of ginger, grated
• stir-fry vegetables of your choice (usually you can pick up packets of pre-chopped stir-fry vegetables in supermarkets for quite cheap)
• 3 medium-heat chillies, chopped
• 4 cloves of garlic, chopped
• juice of 2 limes
• a few tablespoons of nam pla (thai fish sauce), to taste
• 250ml coconut milk
• a handful of fresh coriander
• a little brown sugar (optional)

Instructions

STEP 1:

1. In a wok or frying pan, gently fry the noodles in a little oil so that they are just cooked. Set aside for later.

STEP 2:

STEP 3:

2. In a large pot, bring the chicken stock to the boil. Add your shredded chicken and lemongrass. Boil for one minute on a high heat.

STEP 4:

STEP 5:

3. Reduce the heat and put the lid on the pot and leave for a further five minutes.

STEP 6:

STEP 7:

4. Add your vegetables, ginger, garlic and two of the chopped chillies. Leave on a medium heat for another five minutes or until the veggies are coooked.

STEP 8:

STEP 9:

5. Add the lime juice, nam pla and coconut milk and stir the soup well.

STEP 10:

STEP 11:

6. Taste test the soup. If it needs more seasoning, add more nam pla (this is used similarly to soy sauce in thai cooking). Too spicy? Add a little more coconut milk until you have it just right. If it’s tasting a bit too sour, try adding a teaspoon of brown sugar.

STEP 12:

STEP 13:

7. Add the noodles that you cooked earlier to the soup.

STEP 14:

STEP 15:

8. Ladle the soup into a bowl. Garnish with some coriander, and then the extra chopped chilli that was left aside.