Warm, tasty and oh-so-comforting, this spicy coconut chicken noodle soup is the perfect nourishing meal to enjoy while the weather is still cool.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
For the coconut chicken noodle soup
2 tbsp oil
4 tbsp red curry paste
1 tsp turmeric
2 garlic cloves, minced
3 cm piece ginger, peeled and finely chopped
1 chilli, finely chopped
1 tin coconut milk
3 cups chicken stock
2 tsp brown sugar
Juice of 1 lime
4 chicken breasts
4 medium baby marrows, sliced
340 g medium egg noodles, cooked
To serve
4 soft-boiled eggs, halved
1 red chilli, finely sliced
1 cup coriander, leaves picked
100 g mung bean sprouts
1 lime, quartered

METHOD
For the coconut chicken noodle soup
1. Heat the oil in a saucepan over medium heat.
2. Once hot, fry the red curry paste and turmeric for 2 minutes until fragrant.
3. Add garlic, ginger and chilli and fry for a further minute.
4. Pour in the coconut milk and chicken stock, along with the brown sugar and lime juice.
5. Turn the heat down to low and add the chicken breasts. Poach the chicken breasts in the broth until cooked, about 20 minutes.
6. Once cooked, remove the chicken breasts and shred with a fork. Set aside.
7. Add the sliced baby marrows to the broth and allow to simmer gently for 5 minutes until cooked.
8. Divide the noodles into 4 bowls, and add the broth and shredded chicken.
To serve
1. Top each bowl of broth with two boiled egg halves, sliced red chilli, coriander, mung bean sprouts, and squeeze over some lime. Serve hot.

Top tip: For a vegetarian option, add tofu before serving, or your favourite vegetarian substitute for chicken. Use udon if you want thicker noodles.

Recipe & styling: Elizabeth Mackenzie
Photography: Sean Dollery // HMimages.co.za

When you’re ready, step up your broth game with this vegan shiitake mushroom pho.