Turmeric & coconut chicken soup
A little spice goes a long way in this soothing dish, which is inspired by the cuisine of southeast Asia. Turmeric adds vibrant colour and a robust, warming flavour
Calorie controlled cooking spray
15 g, peeled and grated
2 clove(s), crushed
Chicken breast, skinless, raw
480 g, cut into 2cm chunks
Reduced Fat Coconut Milk, Canned (7.7% Fat)
Chicken stock cube(s)
1 cube(s), 400ml stock
150 g, sliced lengthways
1 medium, deseeded and sliced
Egg Noodles, fresh
150 g, prepared as instructed
1 tablespoon(s), leaves picked
Chilli, green or red
1 individual, finely sliced
- Lightly mist a large pan or wok with cooking spray and place over a medium-high heat. Fry the ginger and garlic for 1 minute, until fragrant. Add the chicken and cook for 5 minutes, until golden. Stir in the turmeric and cook for another minute.
- Pour in the coconut milk and chicken stock and bring to a simmer, then add the mangetout and red pepper and cook for 5 minutes.
- Add the egg noodles to the pan and cook for 3 minutes, until warmed through. Season to taste. Divide the soup between 4 bowls and garnish with the coriander and chilli to serve.
Did you know? Used in India for thousands of years as an alternative medicine, turmeric has powerful anti-inflammatory properties.