MY SPICY CHICKEN SOUP

As you might not know, my family and I lived for a few years in Japan. It was a wonderful experience, however Japanese apartments do not have central heating meaning temperatures dramatically dropped INSIDE our apartment. With enough fleeces to clotheAQ an army, a blocked nose and a cold creeping inside my bones, I stared at my stove wondering what could a/ help me get rid of this cold, b/ warm up the whole family. That's when I remembered something very useful about Japanese cuisine: ginger heats you up from the inside, chillies unblock your nose and make you sweat which eventually helps regulate your temperature and fight the hellish Japanese Summer. Since I had a bit of a fever and really needed to warm up I thought I could get the best of both ginger and chillies in a yummy soup. It's inspired by Thai pastes and Italian pesto. It's fast, easy and ABSOLUTELY DELICIOUS! Perfect to enjot in both Summer AND Winter!

Things you need:                        Ingredients:

Big deep thick bottom pan         400g chicken
Medium deep pan                      1 can of coconut milk
Blender or hand blender            Same amount of chicken stock (use the coconut milk can to measure)
Chopping board                        10cm ginger
Knife                                         6 cloves garlic
                                                  2 bunch of flat parsley or coriander
                                                  1 onion
                                                  1 tbsp turmeric
                                                  1/2 tsp chilli pepper
                                                  1 branch celery
                                                  1 carrot
                                                  2 portions of ramen noodles
                                                  2 handfuls of grated cheddar
                                                  Salt & pepper

Chop onions, dice your chicken breast. Blend the parsley with the
ginger and garlic into a paste. Dice your carrot and slice your
celery.

In a deep thick bottom pan put a little olive oil, heat it on medium
heat with the chilli & tumeric and onions, salt, pepper. Cook until
translucent,  put the chicken with the onions and seal them, then add
your green paste and let it heat up for a 1 or 2 minutes. Add the
veggies, coconut milk, stock and let it simmer on a low heat for at
least 45 mins.

Cook the noodles or pasta as instructed on the pack. I added Japanese noodles but italian pasta or dumplings work, too.
In two large bowls put at the bottom your pasta with a bit of cheese and put
the soup on top!

You're done! Bon appétit !