1 tbsp olive oil
4 x skinless chicken thigh cutlets, excess fat trimmed
sea salt flakes
1 onion, finely chopped
1 tbsp finely grated ginger
2 garlic cloves, finely chopped
2 tsp finely grated fresh turmeric
1 long red chilli, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
750ml (3 cups) salt-reduced or homemade chicken stock
150g (5 oz) dried egg noodles
1 large bunch broccolini, trimmed, cut into 3cm (just over 1”) lengths, stems halved
100g (3.5 oz) trimmed kale, coarsely chopped
ground white pepper, to taste
2 cups trimmed bean sprouts, to serve
chopped cashew nuts, to serve
It's a keeper!
This soup is SO tasty and delicious!
DEFINITELY a keeper!
Fabuloso!
This was excellent – broth was wonderful (but I had started with homemade bone broth that was so good too- have to admit that I added a few more vegetables – matchstick carrots, sliced up the white parts of the bok choy, mushrooms and matchsticks of the broccoli stalk – added some nice crunchies to it. This broth was SO good!
So aromatic and delicious!
Just made it. Though, I thought we had chilli but there weren’t any. So, used chilli flakes instead.
Then, my son decides to remove one chicken thigh for himself to cook later.
Anyways, it still came out yumscious. Needing the immune boost.
Thank you Marion for your simple and easy dishes! Love them.
Much love from PNG. ❤️🇵🇬