A soothing, fragrantly-spiced soup that's gluten free, too... It's also easily adapted for vegetarians - just use vegetable stock and leave out the chicken, adding more veg instead...
This soup was created from a cobbling together of lots of leftovers and a rummage in the cupboards. Sometimes these dinners are the best ones, don't you think?
A can of coconut milk, a spoonful of curry paste, a handful of leftover roast chicken, a sheet of rice noodles and some veggies are about all you need to make this, and it's warm, soothing and fragrant too.
It's also nutritious - you get the protein from the chicken and the coconut milk, as well as good fats. The sweet potato gives you beta carotene - and fibre - along with the onions - and the rice noodles give you just that bit of carbohydrate and energy.
Indian Chicken, Coconut and Sweet Potato Rice Noodle Soup
1 tsp coconut oil
1 tbsp mild curry paste
1 red onion, peeled and roughly chopped
1 small sweet potato, peeled and coarsely grated
1 x 400ml can coconut milk
200ml chicken stock
handful of leftover cooked, roast chicken
pinch of salt
1 x sheet of dried rice noodles
Fresh coriander leaves, to garnish
Start by melting the coconut oil in a medium-sized saucepan and then stir in the curry paste. Let it sizzle, before adding the red onion and grated sweet potato. Pour in the coconut milk and the stock and bring to a gentle simmer.
Once the soup is simmering and bubbling away, throw in the chicken, a pinch of salt and the rice noodles. Cook gently for another 5 minutes or until the chicken is fully heated through and the rice noodles are soft and tender.
Spoon into waiting bowls and garnish with fresh coriander leaves.