Servings
4
Prep time
Cook time
Recipe
Ingredients
- 2 tsp olive oil
- 1 onion (or 2 celery sticks), finely chopped
- 3 cloves fresh garlic, finely chopped
- or 3 tsp minced garlic
- 2 sprigs fresh thyme
- 2 sprigs fresh oregano
- 1 sprig fresh rosemary
- 2 tsp turmeric powder
- 1 heaped tsp minced ginger
- 1 tsp cumin
- ½ tsp chilli flakes
- Salt & pepper, to taste
- Juice 1 lemon
- 2 carrots, diced
- 270mL tin coconut milk
- 1L chicken or vegetable stock
- 500g chicken thigh fillets, diced
- 2 medium zucchinis, spiralled
- Spring onions & freshly chopped chilli (optional), for garnish
Method
- In a medium to large stock pot, heat 1 tbsp olive oil over a medium-high heat, add chopped onion and garlic until fragrant and onion is golden.
- Reduce to a medium heat and add fresh herbs, ginger, spices, salt, pepper and lemon juice and cook for a further 2-3 mins, stirring frequently.
- Add in carrots, coconut milk and stock and cook for a further 10-20 mins on a medium heat.
- While cooking carrots, heat a medium-size pan, heat 1 tbsp of olive oil over a medium-high heat and add in chicken thigh fillets. Fry for 7-10 mins until cooked through and golden. Remove from heat and add to stock.
- In a serving bowl, add 1-1½ cups of zucchini spirals and cover noodles with coconut stock. Top with spring onions and chilli.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
