Lime & Mustard Chicken Noodle Soup |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 1 |
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After trying various different combinations over the past few weeks, I have found this simple soup to be one of the best. I found this to be best served with a soft wholemeal bread roll. Medium rice noodles work best, as they absorb more flavour. Cooking time accounts for the time taken by the chicken to cook. Ingredients:
rice noodles (medium) |
150 ml water (approx) |
1 small chicken breast (cooked) |
2 -3 tablespoons frozen peas (adjust to suit) |
1 -2 tablespoon english mustard (yellow) |
1 lime, juice of |
1/2 tablespoon ground cinnamon |
1/2 tablespoon ground ginger |
chili flakes |
salt & pepper |
Directions:
1. Soak noodles in hot water to soften. Drain, then set aside with a touch of oil to prevent sticking.
2. Bring the water to a simmer and add the peas. They will cook while you get on with the rest.
3. Cut cooked chicken breast into bite-sized pieces. Different sizes make it more interesting.
4. In a small bowl, combine the chicken pieces with the Lime juice, cinnamon, ginger and chili flakes, then add these to the water & peas.
5. Add the noodles, followed by the mustard, salt & pepper.
6. Bring to a gentle boil, stirring occasionally. Allow the noodles time to absorb the flavours of the mustard and lime before serving.
7. Enjoy.
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