I find this recipe in an old kitchen book. It is a Thai style chicken noodle soup.
You can increase the kick with more ginger or adding some chilli if you like.
The taste is great and it is worth trying it!
Preparation: 15 minutes
Cooking: 30 minutes.
2 tbsp coconut oil
3-4 spring onion - thinly sliced
3 cloves garlic - crushed
1 or 2 tsp ginger powder
3 carrots - thinly sliced into disks
3 skinless chicken thighs
500ml chicken stock
150ml coconut milk
juice of 3 limes
1 1/2 tbsp fish sauce
1,2 handful of torn cilantro
3 nests of noodles (or rice noodles) cooked according to package.
In a large bottom pot, heat the oil over high heat; add the garlic and ginger and cook for 2 minutes, stirring often. Add the carrots and cook for another 2 minutes.
Add the chicken thighs, cook for 3-5 minutes then add the stock and bring to simmer.
Cover and simmer for 15 minutes.
Remove the thighs, set aside to cool for 5 minutes then shred the chicken to small bite sized pieces.
Add them back to the stock. add the coconut milk. lime juice, fish sauce. Taste ad adjust seasoning.
Bring back to a simmer, remove from the heat and add spring onions and cilantro.
In the meantime cook the noodles.
Serve into a bowl with a generous amount of noodles.