I love this super fast take on a cup of soup, if everyone knew how quick and simple and outstandingly sumptuous this is they would never entertain the processed supermarket choices again, with just a little forward planning, using leftovers from other dinners in the week and keeping some simple stock items in your fridge and larder ready to go, means this gorgeous soup is ready in under five minutes.
Super quick filling natural and sumptuous lunch or mini dinner, full of fresh ingredients and vegetables, this is just as quick as making a cup of coffee, yet so much more nourishing, filling and soul satisfying, I always feel fabulous and invigorated after this.
INGREDIENTS
250ml chicken stock
1 stick of asparagus
3 mangetout pods
1 tbsp coriander
1/2 tsp tom yum paste
1/2 tsp tamarind
1/4 lemon juiced
1/2 tsp harissa
1/2 tsp grated ginger
pinch turmeric
pinch crushed chillies
75ml coconut milk
2oz poached chicken (optional)
The key here is to have poached a chicken earlier in the week and have the stock in the fridge ready to go and some of the left over meat. In a pan bring the chicken stock and coconut milk to a simmer, add the asparagus and mangetout roughly chopped and simmer for 3 minutes until just cooked, meanwhile add the rest of the ingredients, pour into your large mug and enjoy with a deep spoon and chop sticks.
This is a super light meal or snack full of goodness and antioxidants, a really gorgeous cup of abundance that you just can't beat, one of my top favourites. This can be easily transported to several different flavours ideas like the addition of fresh prawns, different stir fry vegetables or swap out the coconut milk for a turn towards Japanese Ramen.
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