20 minute coconut chicken noodle soup
Serves 2
Ingredients
1 brown onion - thinly sliced
1 tbsp fresh ginger - minced
4 garlic cloves - thinly sliced
2 tsp red curry paste
200g button mushrooms - quartered
Juice of 2 limes
4 cups veggie stock
1 packet dried ramen noodles
2 small chicken breasts - thinly sliced
1/2 cup coconut milk
2 heads of bok choy - slice the leaves in half
Garnish: coriander, chilli oil and spring onions
Instructions
In a large pot, fry the onion, garlic, ginger and curry paste with a good splash of oil for 3 minutes.
Add the chopped mushrooms, half the stock and the lime juice. Stir well and let it simmer for five minutes.
Add the rest of the stock to the pot, the noddles and the chicken pieces.
Simmer on medium/high for 3.5-4 mins or u Tom the chicken is cooked (it won’t take long at all if you’ve cut it thinly) Add the bok choy and coconut milk and give it a good stir.
Working quickly, divide the the soup into two large bowls.
Garnish with lots of fresh coriander, chilli oil and spring onions.
Note: Swap chicken for tofu or prawns. Change the ramen noodles for veggie noodles or rice noodles to make it GF
Use any green veggies you have in the fridge.
