1 litre (4 cups) chicken stock (made with one organic stock cube)
300ml (10 fl oz) canned unsweetened coconut milk
15g (1 tbsp) fresh ginger, finely chopped
3 garlic cloves, minced
3 spring (green) onions, sliced diagonally
2 shallots, peeled and quartered
6 kaffir lime leaves
1-2 red chilli peppers, sliced
juice of 1 lime
1 tbsp fish sauce
2 tsps honey
350g (12 oz) chicken or turkey breast, sliced (or substitute with beef or prawns/shrimp)
100g dry weight (3.5 oz) rice noodles or ribbon noodles

to serve:
a sprinkle of fresh coriander (cilantro), finely chopped
a small handful of beansprouts

Serves 3
Per serving:
369 calories
32g protein
22g carbs
17g fat

Place the stock in a saucepan over a medium flame. Add the coconut milk, ginger, garlic, spring onions, shallots, chilli peppers, lime leaves, fish sauce, lime juice and honey. 

Bring to a boil, cover and simmer for 10 minutes.

Add the chicken/turkey and noodles. Stir well and cook for 20-25 minutes. 

Serve with fresh coriander and beansprouts. 

Store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on same day.

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