A delicious chicken soup made by simmering thinly sliced chicken in lemongrass and lime flavoured stock finished with coconut milk and mushrooms. Coconut milk tames the heat and combines deliciously ...

1. Heat the oil in a large, heavy-based saucepan over a medium heat. Season the chicken, brown on both sides and remove from the pan. Reduce the heat to low, add the onion and garlic and sauté for 6–8 ...

A simple noodle soup with Asian-style flavours. It's so quick to make you'll be sitting down to eat in minutes. Place the chicken or vegetable stock in a pan with the chilli, wine, bamboo shoots ...

Chicken: I've used boneless, skinless chicken breast; you can also use thigh meat. Broth: I have used chicken broth for this ...

A warming, comforting bowl of Asian-style noodle soup that’s totally vegan. Use tamari and buckwheat noodles to make it gluten-free. Each serving provides 462 kcal, 16g protein, 50g ...