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

Start Soup:

Finely mince ginger, turmeric and garlic. Finely chop ¾ of the coriander and half the spring onions; mix together in a bowl. Place half of the mixture into a large pot, add 2½ cups water and concentrated chicken stock. Heat pot to low, once simmering, add lid and cook for 10 minutes.

Cook Rice Noodles:

Bring water to a boil in the kettle. Place half the rice noodles you will have remainder in a large bowl and pour over boiling water. Stir to loosen noodles. Allow noodles to soak until tender, about 10 minutes. Set aside.

Brown Chicken:

Pat dry the chicken with paper towel. Season both sides with salt and pepper. Add chicken to a pan with oil and place over medium-high heat. Cook, about 3 to 4 minutes per side or until cooked through. Remove chicken from pan and roughly chop into bite-size pieces.

Add Ingredients:

After 10 minutes of simmering step 1, add coconut milk, and about 20 mls lemon juice or to taste. Let the temperature reach a simmer, then add lid and cook for another 10 minutes.

You Plate It:

To the pot add cooked chicken, noodles, remaining minced herb/garlic/ginger and turmeric mixture, then stir through. Season with salt and pepper to taste. Pour into bowls, and garnish with remaining spring onions and remaining coriander if desired. Enjoy!