Coconut Turmeric Noodle Soup

This is a delicious, refreshing, and healthy autumy soup/laksa type dish. Limes seem to be cheap at the moment.

Ingredients:

1 tablespoon of olive oil

3 cloves of garlic, finely chopped

350 grams of chicken, tofu, cashews, or other protein, finely sliced

1/2 teaspoon of turmeric

1/2 a red chilli, deseeded and finely chopped

1/2 a can of coconut milk

3 cups of chicken stock

Juice of two limes

1 kaffir lime leaf, finely chopped (optional, if you don’t have access to any just add zest of one of the limes instead)

1 tablespoon of fish sauce

A few pieces pineapple (optional)

2 cakes of dried egg noodles, broken into pieces (get the authentic asian ones if you can rather than the ones in the 2 minute packs)

2 tablespoons of fresh coriander, chopped (optional)

2 spring onions, sliced

2 tablespoons of toasted coconut thread (optional for garnish)

Method:

In a deep frypan, heat the olive oil over a medium heat, add the garlic and saute for a minute. Turn the pan up to high, add the protein and brown quickly on both sides (about 2-3 minutes). Add the turmeric, chilli, coconut milk, chicken stock, fish sauce, lime juice and kaffir lime leaf. Turn the pan down to medium and simmer gently for 10 minutes. Add the pineapple and noodles, stir and simmer for another five minutes or until the noodles are soft. Add some boiling water if you feel you would like more liquid. Remove from the heat, stir in half the spring onion. Serve in bowls, garnish with the rest of the spring onion, the coriander and the coconut thread.

You could also add some extra veges towards the end of the cooking time such as brocolli, courgette.