Coconut Curry Chicken Noodle Soup

Directions

1. Heat the coconut oil in a medium saucepan and sauté the ginger, shallot and garlic over a medium heat for a few minutes until softened, add in the turmeric and KEEN’S Curry Powder then pour in the coconut milk, stock, fish sauce, tamari and chilli flakes.
2. Bring to a simmer, cover and allow to cook for 10 minutes.
3. Cook the noodles according to the packet instructions and then divide between 2 bowls.
4. Add the bok choy and mushrooms to the soup along with the white parts of the spring onions simmer for a few more minutes to soften the vegetables.
5. Divide the shredded chicken or tofu between the bowls.
6. Squeeze the lime juice into the soup and taste for seasoning, you may need to add a pinch of salt depending how salty the stock you used was.
7. Squeeze the lime juice into the soup and taste for seasoning, you may need to add a pinch of salt depending how salty the stock you used was.