Asian Chicken Zoodle Soup
by Jordan Jul 21, 2017 |
Yields 2 Servings Quarter (0.5 Servings) Half (1 Serving) Default (2 Servings) Double (4 Servings) Triple (6 Servings) Prep Time 5 minsCook Time 15 minsTotal Time 20 minsIngredients
2 garlic cloves, crushed
1-2 tsp grated ginger
1/2 onion diced or 2 shallots, chopped
1 tomato, diced
300-350g diced chicken thigh
1-2 zucchini's prepared into zoodles
A generous splash of tamari or coconut amino's
Chilli flakes or chopped chilli to taste
1-2 Tbsp coconut oil or ghee
Optional: chopped coriander, turmeric, other vegetables
Directions
1 Fry the onion, garlic and ginger in a saucepan with the coconut oil or ghee until it turns golden brown.
2 Now add in the chicken pieces and cook quickly to sear all of the edges on the chicken.
3 Add all the remaining ingredients (except the zoodles) and cook for a few minutes.
4 When it's ready, add the zoodles and cook them to your own preference.
5 Remove the pan from the heat and adjust the seasoning if needed.
6 Scoop the soup into 2 bowls and enjoy.
Ingredients 2 garlic cloves, crushed
1-2 tsp grated ginger
1/2 onion diced or 2 shallots, chopped
1 tomato, diced
300-350g diced chicken thigh
1-2 zucchini's prepared into zoodles
A generous splash of tamari or coconut amino's
Chilli flakes or chopped chilli to taste
1-2 Tbsp coconut oil or ghee
Optional: chopped coriander, turmeric, other vegetables
Directions 1 Fry the onion, garlic and ginger in a saucepan with the coconut oil or ghee until it turns golden brown.
2 Now add in the chicken pieces and cook quickly to sear all of the edges on the chicken.
3 Add all the remaining ingredients (except the zoodles) and cook for a few minutes.
4 When it's ready, add the zoodles and cook them to your own preference.
5 Remove the pan from the heat and adjust the seasoning if needed.
6 Scoop the soup into 2 bowls and enjoy.
Asian Chicken Zoodle Soup
AuthorJordan
