Chicken noodle soup
|2||sweetcorn — on the cob|
|pasta — gluten-free|
|2||chicken breast fillets|
|1||onion — diced|
|3||celery stalks — sliced|
|3||carrots — sliced|
|1 l||stock — vegetable or chicken|
|200 ml||coconut milk|
|1 tsp||fish sauce|
|1||fresh chives — handful|
|2||spring onion — chopped|
|1 tsp||nutmeg — ground|
|1 tsp||dried chilli flakes|
|fresh coriander — for serving|
|grapeseed oil — for frying|
|natural salt substitute and freshly ground black pepper|
Put meilies on to boil for about 5 minutes until they turn bright yellow – remove corn from the cob.
Put pasta onto boil – do not overcook, make sure it is slightly underdone because it will cook in the soup.
Fry the onion in grape seed oil, or any other healthy oil, until translucent.
Add the celery and carrots and fry for a further few minutes.
Add in the stock and the coconut milk.
Add the fish sauce, nutmeg, chilli flakes and salt and pepper to taste.
Add in the corn, chives, spring onion and chicken.
Bring to the boil and then simmer for 10 minutes.
Just before serving, add in the cooked pasta and the coriander.
Serve while still piping hot.
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