This is a fresh lemony chicken soup that leaves a lasting zing, perfect for spring, for supporting liver detoxification and moving away from the heaviness of winter stews.
2 handfuls of vermicelli noodles
1 litre of organic chicken stock
2 cups of water
5 cloves of garlic peeled and quartered
2 cm piece of garlic peeled and thinly sliced
1 tablespoon of tamari soy sauce
1 tablespoon fish sauce
1 whole large chilli
1 large handful of topped green beans
3 leaves of kale, seems removed and sliced into fine ribbons
1 spring onion thinly sliced green tops included
1 skinless chicken breast
1 cob or corn cooked and kernels sliced off
Handful of coriander or fresh mint
1 fresh lemon
Heat stock in a pan add chicken breast and one cob of corn. Cook the corn for 5 mins and cook the chicken for 15 mins or until cooked through.
Now remove the corn and chicken from the pan and allow to cool.
Add garlic, whole chilli, fish sauce, water, ginger, and tamari to stock simmer until the garlic is cooked, around 7 minutes. Add the vermicelli noodles for the last 2 minutes.
While the garlic is cooking shred the chicken and cut the corn kernels off the cob with a sharp knife and put to one side.
Add the beans and cook for 2 minutes.
Add the chicken, corn kernels, kale and spring onions to the pan and cook until the kale wilts.
Serve immediately and squeeze over 1/4 of a fresh juice lemon and garnish with a few coriander leaves.
By Hannah Moore