A Vietnamese inspired noodle soup for all those suffering with colds and sore throats at the moment!
Ingredients for one:
750ml chicken stock – I used Knorr stockpot
1tsp ground ginger (I didn’t have any fresh – fresh would be waay zingier)
1 tsp ground corriander
40g fresh corriander (half a packet from the supermarket) finely chopped
Splodge of olive or other oil
1 tbs of butter
3 or 4 spring onions finely chopped
75g chestnut mushrooms finely sliced
80g pre cooked grilled chicken slices (half a pack from the supermarket)
75g spaghetti or other noodles
Half a lime (zest before you halve it!)
2 cloves of garlic finely chopped
Boil the kettle and make your stock up.
Heat a splodge of oil in a pan and gently fry off the whites of the spring onions with one garlic clove, ginger and corriander powder.
Add the stock and bring to the boil – cook your spaghetti or noodles in the stock according to packet instructions.
Meanwhile melt the butter in a separate pan and fry the mushrooms and the rest of the garlic until lightly golden.
When the noodles are cooked take off the heat and add the mushrooms and lime juice.
Pour into a bowl large enough to take the liquid and sprinkle the green parts of the spring onion, the fresh corriander, the lime zest and arrange the chicken slices around the side of the bowl.
Now slurp!! 🙂