Coconut Chicken Soup with Fresh Turmeric Inspired by Jo Whitton From Quirky Cooking

Thinly slice spring onions, separating the white bottoms and green tops. Peel ginger, garlic and turmeric. Place in a food processor along with ³⁄₄ of the coriander and the white part of the spring onions. Pulse until finely chopped (see tip). Juice the lemon.

Pat chicken dry on paper towel and dice into bite size pieces. Place ¹⁄₂ the aromatic mix into a large pot, add 3¹⁄₂ cups water and stock concentrate. Heat to low. Once simmering, cover and cook for 10 minutes. Trim and roughly chop green leaves of pak choy and thinly slice stems, keeping separate.

Meanwhile bring water to boil in the kettle. Place rice noodles in a large bowl and cover with boiling water. Stir to loosen noodles, allow to soak until tender, about 10 minutes. Drain and rinse under cold water to prevent noodles overcooking and sticking together. Set aside.

After 5-8 minutes of simmering, add coconut milk and diced chicken to pot with about 20 ml lemon juice (or to taste). Bring to a simmer, add white pak choy stems, then cover and cook for another 10 minutes.

To the pot, add noodles, green pak choy leaves, remaining aromatic mix, then stir through. Season with salt and pepper to taste. Pour into bowls, and garnish with remaining green parts of the spring onions and remaining coriander if desired. Enjoy!

Thinly slice spring onions, separating the white bottoms and green tops. Peel ginger, garlic and turmeric. Place in a food processor along with ³⁄₄ of the coriander and the white part of the spring onions. Pulse until finely chopped (see tip). Juice the lemon.

Pat chicken dry on paper towel and dice into bite size pieces. Place ¹⁄₂ the aromatic mix into a large pot, add 5 cups water and stock concentrate. Heat to low. Once simmering, cover and cook for 10 minutes. Trim and roughly chop green leaves of pak choy and thinly slice stems, keeping separate.

Meanwhile bring water to boil in the kettle. Place rice noodles in a large bowl and cover with boiling water. Stir to loosen noodles, allow to soak until tender, about 10 minutes. Drain and rinse under cold water to prevent noodles overcooking and sticking together. Set aside.

After 5-8 minutes of simmering, add coconut milk and diced chicken to pot with about 30 ml lemon juice (or to taste). Bring to a simmer, add white pak choy stems, then cover and cook for another 10 minutes.

To the pot, add noodles, green pak choy leaves, remaining aromatic mix, then stir through. Season with salt and pepper to taste. Pour into bowls, and garnish with remaining green parts of the spring onions and remaining coriander if desired. Enjoy!

Thinly slice spring onions, separating the white bottoms and green tops. Peel ginger, garlic and turmeric. Place in a food processor along with ³⁄₄ of the coriander and the white part of the spring onions. Pulse until finely chopped (see tip). Juice the lemon.

Pat chicken dry on paper towel and dice into bite size pieces. Place ¹⁄₂ the aromatic mix into a large pot, add 2¹⁄₂ cups water and stock concentrate. Heat to low. Once simmering, cover and cook for 10 minutes. Trim and roughly chop green leaves of pak choy and thinly slice stems, keeping separate.

Meanwhile bring water to boil in the kettle. Place rice noodles in a large bowl and cover with boiling water. Stir to loosen noodles, allow to soak until tender, about 10 minutes. Drain and rinse under cold water to prevent noodles overcooking and sticking together. Set aside.

After 5-8 minutes of simmering, add coconut milk and diced chicken to pot with about 20 ml lemon juice (or to taste). Bring to a simmer, add white pak choy stems, then cover and cook for another 10 minutes.

To the pot, add noodles, green pak choy leaves, remaining aromatic mix, then stir through. Season with salt and pepper to taste. Pour into bowls, and garnish with remaining green parts of the spring onions and remaining coriander if desired. Enjoy!

Thinly slice spring onions, separating the white bottoms and green tops. Peel ginger, garlic and turmeric. Place in a food processor along with ³⁄₄ of the coriander and the white part of the spring onions. Pulse until finely chopped (see tip). Juice the lemon.

Pat chicken dry on paper towel and dice into bite size pieces. Place ¹⁄₂ the aromatic mix into a large pot, add 2¹⁄₂ cups water and stock concentrate. Heat to low. Once simmering, cover and cook for 10 minutes. Trim and roughly chop green leaves of pak choy and thinly slice stems, keeping separate.

Meanwhile bring water to boil in the kettle. Place rice noodles in a large bowl and cover with boiling water. Stir to loosen noodles, allow to soak until tender, about 10 minutes. Drain and rinse under cold water to prevent noodles overcooking and sticking together. Set aside.

After 5-8 minutes of simmering, add coconut milk and diced chicken to pot with about 20 ml lemon juice (or to taste). Bring to a simmer, add white pak choy stems, then cover and cook for another 10 minutes.

To the pot, add noodles, green pak choy leaves, remaining aromatic mix, then stir through. Season with salt and pepper to taste. Pour into bowls, and garnish with remaining green parts of the spring onions and remaining coriander if desired. Enjoy!

Thinly slice spring onions, separating the white bottoms and green tops. Peel ginger, garlic and turmeric. Place in a food processor along with ³⁄₄ of the coriander and the white part of the spring onions. Pulse until finely chopped (see tip). Juice the lemon.

Pat chicken dry on paper towel and dice into bite size pieces. Place ¹⁄₂ the aromatic mix into a large pot, add 2¹⁄₂ cups water and stock concentrate. Heat to low. Once simmering, cover and cook for 10 minutes. Trim and roughly chop green leaves of pak choy and thinly slice stems, keeping separate.

Meanwhile bring water to boil in the kettle. Place rice noodles in a large bowl and cover with boiling water. Stir to loosen noodles, allow to soak until tender, about 10 minutes. Drain and rinse under cold water to prevent noodles overcooking and sticking together. Set aside.

After 5-8 minutes of simmering, add coconut milk and diced chicken to pot with about 20 ml lemon juice (or to taste). Bring to a simmer, add white pak choy stems, then cover and cook for another 10 minutes.

To the pot, add noodles, green pak choy leaves, remaining aromatic mix, then stir through. Season with salt and pepper to taste. Pour into bowls, and garnish with remaining green parts of the spring onions and remaining coriander if desired. Enjoy!

Thinly slice spring onions, separating the white bottoms and green tops. Peel ginger, garlic and turmeric. Place in a food processor along with ³⁄₄ of the coriander and the white part of the spring onions. Pulse until finely chopped (see tip). Juice the lemon.

Pat chicken dry on paper towel and dice into bite size pieces. Place ¹⁄₂ the aromatic mix into a large pot, add 2¹⁄₂ cups water and stock concentrate. Heat to low. Once simmering, cover and cook for 10 minutes. Trim and roughly chop green leaves of pak choy and thinly slice stems, keeping separate.

Meanwhile bring water to boil in the kettle. Place rice noodles in a large bowl and cover with boiling water. Stir to loosen noodles, allow to soak until tender, about 10 minutes. Drain and rinse under cold water to prevent noodles overcooking and sticking together. Set aside.

After 5-8 minutes of simmering, add coconut milk and diced chicken to pot with about 20 ml lemon juice (or to taste). Bring to a simmer, add white pak choy stems, then cover and cook for another 10 minutes.

To the pot, add noodles, green pak choy leaves, remaining aromatic mix, then stir through. Season with salt and pepper to taste. Pour into bowls, and garnish with remaining green parts of the spring onions and remaining coriander if desired. Enjoy!