Immunity supporting recipe: Thai Chicken & Noodle Soup
This Thai inspired soup is perfect for lunch or light supper. Full of antioxidants and also thought to increase our white blood cell count.
By Helen Buchan
5cm piece root ginger 3 garlic cloves
1 green chilli
350g chicken fillets
1 tbsp coconut oil
1⁄2 tsp turmeric
1 1⁄2 chicken stock cubes 600ml water
400ml can coconut milk 150g green beans
2 medium carrots
120g brown rice noodles 3 spring onions
2 tbsp tamari Coriander to garnish
Peel and finely chop the ginger, crush and finely chop the garlic, and deseed and chop the chilli. Lightly bash the lemongrass to release the flavour.
On a separate chopping board, cut the chicken into bite-sized pieces.
Heat the oil in a large saucepan over a medium heat and add the chicken, ginger, garlic, chilli, turmeric and lemongrass. Cook for 2-3 mins stirring well.
Make up the stock, adding the stock cubes to boiling water. Pour into the saucepan along with the coconut milk. Bring to the boil stirring it well before reducing it to a simmer. Simmer for 10 mins.
Trim the green beans and cut in half. Cut the carrots into matchsticks. Add to the pan and cook for a further 5 mins. 6. Add the noodles to a pan of boiling water and cook for a few mins (according to packet instructions) then drain.
Trim and finely slice the spring onions. Wash the beansprouts thoroughly. Add both to the pan and heat for a further 1-2 mins or until tender.
Stir in the noodles and tamari.
Garnish with coriander leaves.