Turmeric & coconut chicken soup
7
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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
Ingredients
Calorie controlled cooking spray
4 spray(s)
Root Ginger
15 g
Garlic
2 clove(s)
Chicken breast, skinless, raw
480 g
Turmeric
1½ teaspoon(s)
Reduced fat coconut milk, tinned (7.7% Fat)
1 can(s)
Chicken stock cube(s)
1 cube(s)
Mange-tout
150 g
Red pepper
1 medium
Egg noodles, fresh
150 g, prepared as instructed
Coriander, fresh
1 tablespoon(s)
Chilli, green or red
1 individual
Instructions
1
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.
2
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.
3
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.
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