Coconut Chicken Soup with Fresh Turmeric Inspired by Jo Whitton from Quirky Cooking
- Prep time: 20
- Calories: 525
- 1 Ginger
- 1 Turmeric (Fresh)
- 2 Garlic Clove
- 1 Small Bunch of Coriander
- 2 Spring Onion
- 1 30 Gram Pack of Concentrated Chicken Stock
- 1 200 Gram Pack of Rice Noodles
- 3 Chicken Thighs (skinless)
- 1 160 Gram Pack of Coconut Milk
- 1 Lemon
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!