I realise the this blog has been woefully neglected this year, There’s nothing like trying to do everything at the same time to prevent you writing about what you're doing. This year we moved house and immediately started tearing the walls down (the state of the original kitchen is the main reason that the blog’s inertia), I moved to a new job which has taken up a lot more of my time and The Very Tolerant Boyfriend asked me to marry him and organising that’s been taking up a load of time as well.
Anyway, now my kitchen is in, I thought I’d try and get back into the swing of blogging a little more regularly; kicking off with one of my new favourites – chicken zoodle soup. This is brilliant warming, spicy soup to make the day after a roast chicken dinner. It’s incredibly easy to make as well as being low carb.
Ingredients
Scraps of left over roast chicken
1x tsp garlic paste
1x tsp ginger paste
1x onion
2xtbps green thai paste
1x can light coconut milk
300ml veg stock
1 x red pepper roughly chopped
1x bunch spring onions diced
1x tsp fish sauce
1x handful of coriander roughly chopped
1 x courgette.
For the courgette ‘zoodles’ I use a spiralizer to create courgette ribbons, if you don’t have one then a potato peeler can be used to do the same sort of thing. But really, buy a spiralizer, they’re amazing!
Place the raw courgette ribbons in the bottom of the bowls you’re going to serve the soup in, the heat of the soup will cook these later on. Slice the onions and sweat these in the bottom of the saucepan for a couple of minutes with the garlic, ginger and a little oil. Add the chicken scraps, the green thai paste and the fish sauce and cook for a further five minutes.
Add the coconut milk, the stock and red peppers. Bring to the boil and then simmer for ten minutes. Remove from the heat and stir through the spring onions. Ladle the soup over the courgette zoodles and sprinkle the coriander over the top. Allow to stand for five minutes before eating.
You can increase or decrease the heat of this soup dependant on how much curry paste you add in. I like a spicy soup so I tend to up the amount I use. This is a super quick and easy mid-week dinner which is great for using up left over bits and pieces as you can use pretty much any leftover meat or random veg that you have lying around, it’s also super warming and low carb. I think if you leave out the fish sauce it might be paleo as well, but don’t hold me to that as I’ve never really got the whole paleo thing.
