LOW CALORIE HEALTHY FAT GORGEOUSNESS
The key to halving the calories in this recipe is the home made coconut milk, don't panic this is really simple and quick to make it will make you question why am I not doing this already! Homemade reduces the calories to 137 per cup compared to 552 !, the sugar to less than a gram compared to 7 grams store brought, the fat and saturated fat are higher than in tin coconut milk, but as this coconut fat is honest good fat and used in moderation, as this is still a fat and that coconut fat is not absorbed by our bodies like other saturated bad fats, along with it being a extremely healthy MFCA, medium chain fatty acid which is easily digested and almost immediately broken down in your saliva and gastric juices, this means it is unlikely to be stored in the body as fat. Pancreatic fat digesting enzymes are not essential because of this which puts less of a strain on your liver allowing it to work more efficiently.
Whats more it is antiviral, antibacterial, helps protect the body from infections and viruses, regulates thyroid function along with being highly nutritious, rich in fibre, vitamins C, E, B1, B5, B6, iron, selenium, sodium, calcium, magnesium and phosphorous.
Prep Time 10 minutes / Cooking Time 5 minutes
Ingredients
(Serves 2)
Homemade Chicken Stock
There is always a couple of liters of stock in my fridge ready to go which makes these dinners go from fridge to table in five minutes.
2 left over chicken carcases
(you can buy these on line from Riverford)
1.5 ltr water
1 onion quartered
1 carrot rough chopped
1 leek rough chopped
2 stick celery rough chopped
1 bay leaf
2 sprigs of thyme
Pinch of sea salt
Pinch black pepper
Homemade Coconut Milk
1 coconut split, milk kept and grated
300ml boiling water
Coconut Chicken Noodle Soup
1/2 pack vermicelli rice noodles
2 cups of left over chicken (optional)
200ml home made coconut milk
3 cm piece ginger grated
1 hot chilli finely sliced
1 tsp turmeric
1 tbsp fish sauce
1/2 juice lime
1/2 tsp palm sugar
2 Handful of greens like kale, spinach and watercress
2 spring onions finely sliced
1/2 red pepper finely diced
Small bunch coriander rough chopped
First get the chicken stock under way, place all the ingredients in a deep saucepan and bring to a boil and immediately turn the heat down so that the stock pot is almost just simmering, this will give you a clearer broth. Skim off any impurities that float to the top. Simmer for 2-3 hours, strain and taste, reduce to strengthen the flavour then season with salt and pepper.
Bring a pan of water to a boil, turn off the heat and drop in the noodles, leave for two minutes then drain, run under a cold tap to stop the cooking and toss in some sesame to stop them sticking, divide in two and place in your serving bowls.
Bring the chicken stock and coconut milk to a gentle simmer, add the chicken, ginger, chilli, turmeric, fish sauce, lime juice, and sugar, infuse for a a couple of minutes then add the greens, simmer for another minute, add the coriander, red pepper and spring onions, taste and adjust if needed using the lime juice and palm sugar, then pour over your noodles in the serving bowls and enjoy.
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