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