Thai Chicken Noodle Soup
I love this dish in the winter. It’s a fusion of that classic chicken soup with a warming Thai kick. It’s a great way to use up leftover meat. Use high or low carb noodles to suit your training.
3 cloves of garlic
1 grated thumb sized piece of ginger
2 tins of coconut milk
250 ml chicken stock
3 birds eye chilli’s, halved
½ leftover chicken (or 4 thighs)
3 tbsp soy sauce
2 limes, juiced
1 tbsp fish sauce
3 tbsp peanut butter
1 tbsp brown sugar
1 bag of kale, washed
1 butternut squash
1 pack of noodles
Handful of fresh coriander, beansprouts and peanuts
Preheat the oven to 180 fan. Cut your butternut squash in to half-moon shapes, drizzle with oil, season, and bake until nicely caramelized, around 30 minutes. (If you’re not using left over chicken, cook your chicken thighs at the same time).
Fry the garlic and ginger in 1 tbsp of oil for a couple of minutes, in a large sauté pan. (Use coconut oil if you have it, but any will do).
Add the coconut milk, chicken stock and chilli’s. Reduce for 10 minutes on a low heat.
Add the chicken, soy, lime juice, fish sauce, peanut butter, sugar and simmer for 5 min. Check the seasoning. Top up with water if it’s looking too thick, it should be soup like.
Add a couple of handfuls of the washed kale, and simmer for another 5 min. In the meantime, cook your noodles according to the packet.
Bring everything together as pictured and top with the garnishes.