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.