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

Stay Awake

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)

Calories 491 cal

Kilojoules 2060 kJ

Protein 35 g

Total fat 7 g

Saturated fat 2 g

Carbohydrates 70 g

Sugar 4 g

Dietary fibre 8 g

Sodium 480 mg

Calcium 110 mg

Iron 3.5 mg

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.