Coconut Chicken Soup with Fresh Turmeric Inspired by Jo Whitton from Quirky Cooking
- Prep time: 25 minutes
- Calories: 525
- 1 of Ginger
- 1 of Turmeric (Fresh)
- 2 of Garlic Clove
- 1 Small Bunch of Coriander
- 2 of Spring Onion
- 2 Tbsp of Chicken Stock Concentrate
- 100 g of Rice Noodles (Pad Thai)
- 3 of Chicken Thighs (skinless)
- 1 160g Pack of Coconut Milk
- 1 of Lemon
- 1 of Pak Choy
- 1 75g Pack of Baby Spinach
Start Soup:Finely mince ginger, turmeric and garlic. Finely chop 3⁄4 of the coriander and half the spring onions; mix in a bowl. Place half the mixture into a large pot, add 21⁄2 cups water and chicken stock concentrate. Heat to low. Once simmering, cover and cook for 10 minutes. Roughly chop green leaves off pak choy, thinly slice stems, keeping separate.
Cook Rice Noodles:Bring water to boil in the kettle. Place rice noodles in a large bowl and cover with boiling water. Stir to loosen noodles, then allow to soak until tender, about 10 minutes. Set aside.
Brown Chicken:Pat the chicken dry with paper towel. Season both sides with salt and pepper. Add chicken to a frypan with oil and place over medium-high heat. Cook, about 3-4 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, add white pak choy stems then add lid and cook for another 10 minutes.
You Plate It:To the pot, add cooked chicken, noodles, a handful of spinach leaves, green pak choy leaves, 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!