Indo-style chicken noodle soup
- 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
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)
Total fat 7g
Saturated fat 2g
Dietary fibre 8g
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.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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