Ingredients
1,25 F chicken stock
330 ml carrots – diced
1 onion – large, finely chopped
4 chicken breasts – diced
1 packet instant noodles
salt and freshly ground black pepper
16 sugar-snap peas
1 lime – zested
15 ml lime juice
30 ml fresh coriander – finely chopped
4 eggs – soft-boiled
fresh basil
Method:
Combine the stock, carrots and onions in a pot over medium heat and bring it up to a gentle simmer. Add the chicken and cook for 10 minutes. Add the noodles and cook for 2 minutes. Season it to taste and stir in the sugar-snap peas, lime zest, lime juice and coriander.
Spoon the soup into serving dishes, slice the eggs open and add to each bowl adding a few basil leaves
TIP: If you love your soup a bit spicy then stir in 1 (4 g) finely chopped green chilli or 2,5 ml (½ teaspoon) smoked chilli flakes to the cooked pot of soup.
– Food24.com.
