This makes the perfect meal, now that the weather has turned and we all need to feel comforted along side consuming foods that will support our immune system. This delicious recipe is from my soon-to-launch online programme The Food Freedom Method designed to help you overcome emotional eating, bingeing and yo-yo dieting for good.
RED THAI NOODLE BOWL – chicken and meat free version!
Ingredients:
2 tbsp coconut oil
2 garlic cloves, chopped
1 tbsp fresh ginger, grated
3 tbsp Thai red curry paste
200g boneless chicken breast/thigh, sliced or tofu cubed
400ml chicken or vegetable stock
2 tbsp fish sauce
400ml coconut milk
100g wholegrain noodles ( such as the Udon buckwheat or Clearspring brown rice noodles
1 lime, juiced
Garnish with sliced red onion, sliced red chilli and coriander
NOTE
*To make a meat free version, replace the chicken with a packet of organic tofu (cubed) and replace the chicken stock with vegetable stock
*To pack in a greater nutrient punch, add in any leafy greens or colourful veg you have to hand when adding the chicken or tofu
METHOD
1. In a large pan, heat the oil, garlic, ginger, and Thai red curry paste. Fry for 2—3 mins, until fragrant.
2. Add the chicken and cook for a couple of minutes, just until the chicken turns opaque.
3. Add the chicken stock, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly.
4. Pour the boiling soup over the noodles in your serving bowls, add a squeeze of lime juice and your garnishes, and serve. The noodles will be ready to eat in a couple of minutes.