Chicken Noodle Broth
Over a year ago
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Ingredients
- 850ml chicken stock
- 2tbsp light soy sauce
- 2tbsp grated ginger
- 2 garlic cloves, crushed
- 175g egg noodles
- 4 spring onions, sliced
- 1 chilli, sliced
- 3 chicken breasts, cooked and shredded
- 200ml tin reduced fat coconut milk
Accompaniment
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Description
A simple and delicious weekday dinner for four that can be rustled up in no time.
Method
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1
Pour 850ml chicken stock, 2tbsp light soy sauce, 2tbsp grated ginger and 2 crushed garlic cloves into a pan, and bring to a simmer. Add 175g egg noodles and cook for 3-4 mins.
Reduce heat and add 4 sliced spring onions, 1 sliced chilli, 3 cooked shredded chicken breasts and 200ml tin reduced-fat coconut milk.
Simmer for about 5 mins and season. Stir in a handful chopped coriander and serve.
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