Warming and super-quick for a chilly weeknight supper, and such a good way to use up leftover chicken
- ½ tbsp vegetable oil
- ½ tbsp chilli crisp
- 2 cloves of garlic, grated
- 1 inch of fresh ginger, peeled and grated
- ½ tsp turmeric
- Zest and juice of ½ lime
- 4 spring onions, finely sliced – whites and greens separated
- 1 tbsp miso paste
- 2 tbsp smooth peanut butter
- 1 tbsp tahini
- 400ml coconut milk
- 400ml chicken stock
- ½ tsp salt
- Noodles for 2
- Cooked chicken, cut into bitesized pieces
- Toasted sesame seeds
- Fresh coriander
- Heat the veg oil and chilli crisp in a saucepan over medium
- Add the garlic, ginger, turmeric, lime zest and white parts of the spring onions to the pan and fry for a couple of mins
- Add the miso, peanut butter, tahini, coconut milk, chicken stock and salt. Stir to combine and bring to a bubble
- In the meantime, cook the noodles separately in boiling water
- Split the noodles and cold chicken between 2 bowls, and ladle over the soup
- Sprinkle over the green spring onion, coriander and sesame seeds, plus some extra cricpy chilli if you like
- Squeeze over the lime and serve
Sophie cooks 