Lady Hatawa's Soul Broth

There are certain recipes that are dearer to my heart than others & this is one of them.

I have always loved noodles, particularly rice noodles in soup. I find eating noodles feels like a warm hug; there is something so comforting about it. This dish is heavily influenced by my childhood in south east Asia & my love for Thai food in particular. It can be easily converted into a vegan recipe by simply leaving out the chicken & swapping the chicken stock for vegetable stock. May this recipe bring you the same warmth & joy as it does for me.

4 Servings

Ingredients:

2.5 litres chicken stock

2 shallots, finely chopped

2 cloves of garlic, minced

2 tbsp ginger, peeled & finely grated

1/2 tsp cayenne pepper

300gr mushrooms, sliced

300gr boneless, skinless chicken thigh meat

300gr rice vermicelli noodles

The juice of 2 limes

100gr baby spinach

Instructions:

In a large pot, bring your stock to boil over a medium heat.

Add the shallots, garlic, ginger & cayenne pepper.

Simmer for 3 minutes.

Add the mushrooms & chicken. Simmer 10 minutes with a lid on.

Add the noodles & simmer, uncovered, another 2 minutes or until the noodles have softened.

Turn off the stove & add lime juice & the spinach.

Gently stir & serve immediately.