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Indo-style chicken noodle soup

A spicy, warming bowl of healthy soup with punchy flavour from the herbs and lemongrass.

Serves: 2

Time to make: 30 mins

Ingredients

1 teaspoon sesame oil
1 spring onion, finely sliced
1 small clove garlic, finely chopped
5cm piece ginger, sliced
1 teaspoon curry powder
1 teaspoon ground cumin
½ teaspoon ground turmeric
1 cup reduced-salt chicken stock
200g chicken breast, cut in bite-sized pieces
2 cups broccoli florets
3 cups chopped silver beet leaves
2 cups sliced mushrooms
4 makrut lime leaves
1 stalk lemongrass, crushed
150g rice noodles
fresh coriandercilantroX, to garnish
chilli sauce (we used sriracha), to taste

Instructions

1 In a pot, heat sesame oil over medium. Add spring onion and garlic and sauté for 1 minute. Add ginger, curry powder, cumin and turmeric and cook, stirring for 1 minute.

2 Add chicken stock, 1-2 cups water and simmer. Add chicken, broccoli, silver beet, mushrooms, makrut leaves and lemongrass. Bring back to a simmer and cook for 5 minutes, until the chicken is cooked through. Add noodles and cook for a further 2 minutes.

3 Serve soup garnished with coriander and chilli sauce.

Nutrition Info (per serve)

Kilojoules 2060kJ

Calories 491cal

Protein 35g

Total fat 7g

–Saturated fat 2g

Carbohydrates 70g

–Sugars 4g

Dietary fibre 8g

Sodium 480mg

Calcium 110mg

Iron 3.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.