I, and the rest of the world, have been suffering with a cold over the weekend and really didn’t feel like cooking. Luckily, Ben stepped in and cooked the weekly roast, he’s better at doing it then me anyway, and I was left with some lovely leftovers to work with on Monday. Still feeling a tad under the weather I decided to go for Thai Chicken Noodle Soup, chicken soup being the perfect antidote to a cold, and all the vegetables providing lots of lovely nutrients. I bought a Tesco stir fry pack, which included a chili, and a packet of bean sprouts to add crunch, but you can throw just about anything in.
1 litre chicken stock
around 200g noodles (or spaghetti if you’re desperate)
200ml coconut milk
3 x desert spoons fish sauce
4 cm chunk of peeled and chopped ginger
1 deseeded and chopped red chili
2 tsp turmeric
couple handfuls of shredded leftover chicken
vegetables (such as spinach leaves, curly kale, spring onion, mange tout, tender stem broccoli, mushrooms etc.)
juice of 1 lime
- Put the hot chicken stock into a deep pan on the hob, and cook the noodles according to manufacturers instructions.
- Add the remaining ingredients to the stock, except the vegetables, stir and bring to the boil.
- Add the vegetables, and when they are tender, add the drained noodles. Stir everything together, and serve with torn coriander leaves and a spritz of lime juice.
Culinary Know How: FRESHER
Budget: UNDER £5
Kitchen Requirements: BASIC (JUST ONE BIG PAN)