Soup. It’s effing brilliant. Especially Thai Chicken Noodle soup. This is possibly my favourite soup and I am so in love with it that I don’t think I would want to try it in a restaurant. This is exactly how it should be made: What you need: Olive oil Garlic clove 2 chicken breasts (freerange of course!) Ground turmeric Chilli powder (mild if you’re not good with spicy stuff) Creamed coconut Chicken stock Crunchy peanut butter Egg noodles Spring onions Coriander (in large quantities!) Preferably giant mug with big handle to serve, chopsticks, a spoon, a comfy sofa and something good on TV  What to do: Heat a bit of oil in a saucepan, add the finely chopped garlic and fry until lightly golden. Add the chicken and spices and stir fry for around 5 minutes. Pour in about a pint and a half of chicken stock, and crumble in some creamed coconut to melt. Stir in a tablespoon of crunchy peanut butter, and add the egg noodles. Cover the pan and simmer until the chicken is cooked and the noodles are soft (around 15 mins), then add the chopped spring onions and coriander. Add a good amount of coriander!   Serve in a big snuggly mug and unwind: it’s like a hug in a mug.

Soup. It’s effing brilliant. Especially Thai Chicken Noodle soup. This is possibly my favourite soup and I am so in love with it that I don’t think I would want to try it in a restaurant. This is exactly how it should be made:

What you need:

  • Olive oil
  • Garlic clove
  • 2 chicken breasts (freerange of course!)
  • Ground turmeric
  • Chilli powder (mild if you’re not good with spicy stuff)
  • Creamed coconut
  • Chicken stock
  • Crunchy peanut butter
  • Egg noodles
  • Spring onions
  • Coriander (in large quantities!)
  • Preferably giant mug with big handle to serve, chopsticks, a spoon, a comfy sofa and something good on TV 

What to do:

Heat a bit of oil in a saucepan, add the finely chopped garlic and fry until lightly golden. Add the chicken and spices and stir fry for around 5 minutes.

Pour in about a pint and a half of chicken stock, and crumble in some creamed coconut to melt. Stir in a tablespoon of crunchy peanut butter, and add the egg noodles.

Cover the pan and simmer until the chicken is cooked and the noodles are soft (around 15 mins), then add the chopped spring onions and coriander. Add a good amount of coriander!  

Serve in a big snuggly mug and unwind: it’s like a hug in a mug.