This is so simple to make and so full of flavour. It feels like you’re eating something healing too because of the slurpy broth and big vegetable content. The gently poached chicken adds extra flavour to the broth, however you can leave it out, swap the chicken stock for vegetable stock and you’ve got a great vegetarian meal.
I was doing the whole weekday vegetarian thing for a while but I am now doing more of a 50% of the time vegetarian thing. I think it’s what suits my body, food intolerances and preferences best. I would rarely eat meat more than once in a day though and I’m still focused on getting heaps of vegetables into each day. My ideal is at least 7 serves. So far today I’m sitting on 3 so something like this for dinner would be the perfect way to up that to 7. I find this a really simple way to keep my diet on track without having to overthink what I’m eating in terms of calories etc. Remember that Michael Pollen mantra: Eat food. Not too much. Mostly vegetables.
Sweet potato noodles are a great vegetable substitute for actual noodles. They’re filling and can be eaten ust blanched so they still have that al dente bute to them. You could sub them for zoodles in this recipe or add some of your favourite noodles as well if you’re feeling particularly hungry.
4 small sweet potatoes or 2 medium, peeled
1 chicken breast
½ stalk lemon grass, roughly chopped
1 inch piece of ginger, roughly chopped
1 inch piece of glanagal, goughly chopped
2 birds eye chillies, roughly chopped
2 x coriander root, well washed
the white ends of 2 spring onions
400mls coconut milk,
400mls chicken stock
1 x baby bok choy, leves separated and well washed
1 cup snow peas
1 cup kale, roughly chopped
1 birdseye chilli, finely sliced
1/3 cup coriander leaves
2x spring onion, green part only finely slices
Start by infusing your broth: add ginger, galangal, chilli, coriander root, and the spring onion ends to a pot along with the coconut milk and stock. Bring to a boil then simmer gently for 15 minutes.
Cut the chicken breast in half and then add to the pot. Simmer for 7 minutes or until the chicken is cooked through. Remove the chicken and set aside to rest for a couple of minutes then slice into 1cm thick slices. Strain the broth and then pour back into the pot.
Meanwhile make your sweet potato noodles using a spiraliser, alternatively you could make ribbon style noodles using a vegetable peeler. add the noodles and cook briefly for 3 minutes. Remove and place in the bottom of two bowls. Add the vegetables to the broth and simmer gently for 2 minutes.. Remove and place on top of the noodles along with your sliced chicken. Pour the broth into the bowls and scatter with chilli, spring onion and coriander.