Spicy Chicken Soup for the Soul
Son was sick, raining cats and dogs, nothing planned for dinner, still recovering myself from being unwell, check the fridge.
OK...have lemongrass and lime leaves growing aplenty...this is the result. I am pretty sure you will love it as much as we did...and I dare say, we all felt a little bit better on a cold wet night once this was in us!
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- 200 Grams rice noodles or other noodles of choice
- 4 cloves garlic
- 50 Grams fresh ginger, peeled
- Handfuls coriander leaves and stalks
- 2 red chilli
- 20 Grams Cobram Estate Extra Virgin Olive Oil BUY
- 1 Litre liquid chicken stock or broth
- 400 Grams coconut cream Recipe
- 500 Grams sliced mushrooms
- 80 Grams fish sauce
- 3-4 kaffir lime leaves
- 600 Grams chicken tenderloins, sliced
- 4 spring onions, sliced
- 1 Handful baby spinach leaves, per serving bowl
When you are ready to serve, prepare the noodles as per package instructions.
Place garlic, ginger, coriander, 1 chilli and the EVOO into the Thermomix bowl and chop 3 sec/speed 7.
Scrape down sides of bowl and saute 5 min/Varoma/speed 1/MC off.
Add liquid stock, coconut cream, mushrooms, fish sauce and lime leaves and cook 12 min/100°C/Reverse/speed 1. (Double check the food is moving as it cooks and stir it to get it moving if necessary.)
Add the chicken and cook 4 min/100°C/Reverse/speed 1.
Place cooked noodles and spinach into each serving bowl and fill with the hot soup. Garnish with spring onions and the remaining red chilli, sliced.
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