Immune-Boosting Spicy Chicken Noodle Soup

Wei Qi Boosting Wonder Stuff...if I do say so myself....

So this is great soup. Fact. But it also happens to be incredible for the immune system as it helps ‘warm the interior’, and brings the body to a gentle sweat, which is how the body can, as we say, ‘expel the pathogen’ when you have a bit of a dose. My family love it, I bring it to work most days, it’s the bees knees.

Shout out to Tony’s Asia Market in Bray for the main star of the show – the crispy chilli oil.

Game Changer.

The main medicinal ingredients are the warming ginger, chilli and spring onion, but also the very concept of a broth is how nourishing it is for us....so this whole thing is one big TONIC.

I’m not into measuring...I wing it. Go on your instinct here...a splosh is a splosh in anyone’s language. You really can’t go wrong...well you can...totally can...so taste as you go.

This keeps in fridge for 3 days...but I have literally just had a bowl of Day 4 soup...if we never meet again, that is why.

Also, I recommend storing the cooked rice noodles separately, and add them on the day...they just disintegrate.

Enjoy!

Spicy Chicken Noodle Soup

Serves: 4

Ingredients

Broth

• Chicken stock: 1ltr (or two Kallo chicken stock cubes in 1L hot water)

• Ginger – a good chunk, grated

• Red curry paste: 1-2 tsp

• Fish sauce: a good splosh

• Soy Sauce: another good splosh

• Chilli flake paste: a decent tsp

• Lime juice

Chicken & Veg

• 3 Chicken breast, thinly sliced

• Mushrooms (sliced)

• Carrot (julienned)

• Baby spinach or bok choy

• Sweetcorn

• Spring onions

Noodles & Garnish

• Rice noodles (thin): 200 g (dry)

• Fresh coriander

• Spring onion

• Lime wedges

Instructions

1. Prep the noodles

   • Cook the rice noodles according to package directions. Rinse with cold water and set aside.

2. Start the broth

   • In a pot, heat a splash of oil. Brown mushrooms and add ginger

3. Add the curry & liquids

   • Stir in red curry paste chilli oil, soy and fish sauces, and cook for 30 seconds.

   • Add chicken stock.

4. Cook the chicken & veggies

   • Add chicken and rest of veg except bok choy

   • Simmer for 15 minutes, until chicken is fully cooked and tender.

5. Season the soup

   • Add lime juice.

   • Taste and adjust: more curry for spice, fish sauce for salt, lime for brightness.

6. Finish with greens

   • Stir in bok choy until wilted — about 1 minute.

7. Assemble

   • Place a portion of cooked rice noodles into bowls.

   • Ladle the hot soup over the noodles.

   • Garnish, enjoy...and notice the little sweat afterwards ;)