Coconut Chicken Soup

A yummy low fat meal with plenty of veg and lovely tender chicken. It’s quick and easy, and can be prepared in advance and cooked fresh in no time.

Portions: 2 adults + 1 child
Cooking time: 30 mins

What's in it: milk is a good source of magnesium, calcium, potassium, folic acid and vitamin C. With chicken and plenty of veg it makes the perfect recipe to boost your immune system.

Ingredients: 1 tablespoon ginger root, grated 2 garlic cloves, finely chopped 1 tablespoon mild curry powder ½ teaspoon turmeric 1 chicken stock cube + ½ litre water 1 tin coconut milk 1 tablespoon soy sauce 1 large chicken fillet 400g mushroom stir fry mix (you can use other veg such as carrots, spring onions, soya beans, bean sprouts, Chinese leaves, mushrooms, shitake mushrooms, pok choi etc) 125g fine Chinese egg noodles (2 balls) 1 handful coriander

Preparation: In a large sauce pan, quickly fry ginger and garlic with a drop of vegetable oil. Add curry powder and turmeric followed by coconut milk, stock cube and water. Season with soy sauce, salt and pepper according to your taste. You may want to add more curry powder. Add chicken fillet (one piece) and simmer gently for about 15 mins until chicken is cooked. Meanwhile, cook egg noodles according to pack instructions. Drain and rinse with cold water; set aside. Just before serving, take chicken out of the soup and cut into slices. Add vegetable mix to the soup and cook gently for a few minutes until veg is soft but still crunchy. Place noodles in a large soup bowl and cover with soup and veg, place chicken slices on top and sprinkle with coriander.

Adult version: Add fresh chopped chillies or chilli oil and a slice of lime to spice things up. Not suitable for freezing or re-heating.