Red - - LIVING -

A warm­ing bowl of good­ness, given power by gin­ger and turmeric. Per­fect food for the soul.

SERVES: 4-6 PREPA­RA­TION TIME: 15 min­utes

COOK­ING TIME: 35 min­utes 150g ver­mi­celli rice noo­dles

7.5cm piece of fresh root gin­ger, peeled and cut into 3-4 slices

7.5cm piece of fresh turmeric, halved length­ways (or 1 tsp ground turmeric)

3 gar­lic cloves, crushed

1 tbsp chilli flakes (op­tional)

2.25 litres cold wa­ter (or use fresh veg­etable or chicken stock)

300g shred­ded cooked chicken (left­overs are ideal)

2 car­rots, peeled, halved length­ways and sliced

3-4 hand­fuls of chopped kale, tough stalks dis­carded

4 spring onions, thinly sliced from root to tip

1 small bunch (around 30g) of mint, leaves stripped and sliced

1 small bunch (around 30g) of fresh co­rian­der, roughly chopped

1 Rinse the rice noo­dles un­der cold run­ning wa­ter, then put into a heat­proof bowl and pour over enough boil­ing wa­ter to cover them well. Leave to soak for 10 min­utes, then drain noo­dles and rinse them un­der cold run­ning wa­ter. Set aside.

2 Put the gin­ger, turmeric, gar­lic and chilli (if us­ing), into a large, deep saucepan set over a medium heat, then pour in the mea­sured wa­ter or stock. Sea­son well with salt and pep­per. Give the mix­ture a stir, then add the chicken. Bring the mix­ture to a sim­mer, re­duce the heat to low and sim­mer gen­tly for 30 min­utes. If the soup sim­mers too ag­gres­sively, you may need to add more wa­ter or stock and ad­just the sea­son­ing.

3 Re­move and dis­card the fresh turmeric (if us­ing), then add the cooked rice noo­dles, car­rots and kale and cook for a fur­ther five min­utes, or un­til the veg­eta­bles are ten­der. Check and ad­just the sea­son­ing as nec­es­sary.

4 Re­move the pan from the heat, and stir in the spring onions, sliced mint and chopped co­rian­der. Serve im­me­di­ately.

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