250gm sliced chicken or turkey
5 spring onions sliced
1 red pepper sliced
2 rolls of Soba noodles
1 litre of chicken stock
5 mushrooms (shiitake, oyster, button)
Pinch of seaweed
2 tspn gourmet garden thai spice
1/2 tsp gourmet garden chilli
1/2 tsp gourmet garden ginger
2 tsp gourmet garden coriander
Fry off the onion in a little water with the lid on for 5 minutes, add the chicken and a dash of oil, fry until nearly cooked. Add the gourmet garden thai spice, gourmet garden ginger and gourmet garden chilli frying on a low heat to allow the flavours to permeate the chicken. Add the vegetables (try some green veg towards the end of cooking if you like) and stock. Add the Simmer with a lid on for 15 mins. Add the gourmet garden coriander at the end of cooking time.
Meanwhile cook the Soba noodles and place in bowls.
Serve piping hot.
Serves 2-4 adults/children.
The clear broth base is rehydrating and waistline friendly. I believe that chicken soup is healing following illness or just as a general be-kind-to-yourself meal. The chilli stimulates circulation and increases metabolism and fat burning, the ginger and coriander soothe the stomach, while the lemongrass in the thai spices is said to relieve colds and coughs. Seaweed – high in flavour and minerals as well as flavour with a lot less sodium than salt. 0.5% Sodium whereas Salt has 38% sodium. Shiitake mushrooms are super immune boosters and high in vitamins B6 & B12 – great for those with pernicious anaemia. This soup is my fail-safe remedy when I’m feeling under the weather.
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