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Delicious Winter

Asian Chicken Noodle Broth

If you are looking for something easy and nutritious to make this winter then this recipe has been sworn by one of our mums, Tanya, to be just the thing!  Not only that but the kids love it too! If you have any recipes you would like to share then please email us on Why not match your healthy diet with our training?! Sign up for our Kick Starter package now and get fit this winter with friendly, motivated, like minded people.


1 x 1.6 macro whole chicken

2 carrots

3cm ginger

250g snow peas

2 red chilies

1 bunch of coriander

400ml tinned reduced fat coconut milk

1 tsp turmeric

4 nests of egg noodles

soy sauce

juice of lime


Put the chicken in a snug fitting pot and just cover with water. Add a good pinch of salt, cover and simmer over medium - low heat or 1.5hrs or until the chicken is falling off the bone.

Carefully remove the chicken to a board, when cool enough to handle, pick through and shred the meat, discard the bone and skin. Meanwhile turn up the heat under the broth and reduce it down to 1.2 - 1.5lites.

Finely slice the carrots, ginger, snow peas and coriander stalks, using a food processor.

When the broth has reduced, add the coconut milk, turmeric, shredded chicken and noodles. Cook for 2 minutes, then add the vegetables and cook for 1 minute so everything retains a bit of crunch. Remove from the heat and adjust the seasoning with soy sauce and lime to taste, then ladle into bowls and serve scattered with coriander leaves.


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