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 coriander, 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.
Variations
Make it gluten free: Check ground spices, stock and chilli sauce are gluten free.
Make it vegan: Use Massel Chicken Style Stock and Sunfed Chicken Free Chicken.
HFG tip
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
Photographer: Bryce Carleton
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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