|1.25 l||chicken stock|
|330 ml||carrots — diced|
|1||onion — large, finely chopped|
|4||chicken breasts — diced|
|1 packet||instant noodles|
|salt and freshly ground black pepper|
|16||sugar snap peas|
|1||lime — zested|
|15 ml||lime juice|
|30 ml||fresh coriander — finely chopped|
|4||eggs — soft boiled|
Combine the stock, carrots and onions in a pot over medium heat and bring it up to a gentle simmer. Add the chicken and cook, 10 mins. Add
the noodles and cook, 2 mins. Season it to taste and stir in the sugar snaps, lime zest, lime juice and coriander.
Spoon the soup into serving dishes, slice the eggs open and add to each bowl adding a few basil leaves
TIP: If you love your soups a bit spicy then stir in 1 (4g) finely chopped green chilli or 2.5ml (½ tsp) smoked chilli flakes to the cooked pot of soup.