CHICKEN AND TURMERIC VERMICELLI SOUP
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.