Easy Peasy Thai Chicken Broth

Serves 6

• 1 Pkt Waitrose Cooks Ingredients Thai Mix
• 1 Whole Spring Onion
• 1 Tbsp Sesame Oil
• 1 Tbsp Tamari
• 1 Tsp Apple Cider Vinegar 
• 1 Tsp Turmeric 
• 1/2 Tin Coconut Milk (reduced fat or normal) see notes
• 1.5L Cold Water 
• 1 Tbsp Bouillon (any powdered stock)
• 1 Large chicken breast, 4 skinless chicken legs.

• Sugar snap peas 
• Baby corn 
• 2 Courgettes, spiralised
• Brown Rice noodles 

1. Heat 1 Tbsp sesame oil in a large saucepan. Add in the thai mix, stir continuously for 1 minute.
2. Add in the chicken, continue to stir for 3-4 minutes.
3. Add in the coconut milk, stock, turmeric, water, and spring onion. Mix well.
4. Bring to a slow boil then reduce to a simmer. If keeping vegetarian skip to step 6.
5. If you have added chicken let it simmer covered for 1 hour. After 1 hour discard the spring onion. Remove the chicken and shred before returning to the soup.
6. Once ready to serve, add in the courgette noodles, sugarsnap peas and rice noodles. Bring the soup back to a simmer for 2 minutes. Add Tamari to taste, then serve immediately.

To serve...
Garnish with
* Finely sliced spring onion, red chilli & torn coriander

NOTE:
You can use a whole tin of coconut milk I prefer just a hint of coconut.
For sesame allergies swap sesame oil for any other cooking oil of choice