Pork and Chili Noodle Soup

20 minutes to prepare, start to finish – this recipe serves 4

400g (14oz) pork fillet (can use chicken or prawn, or both)
¼ red chilli, finely chopped (add more if you want it spicier)
1tbsp vegetable or olive oil
2.5cm (1in) fresh root ginger, cut into slivers
½ tsp smoked paprika
1 red pepper, thinly sliced
400ml can coconut milk
700ml (1 + ½ pints) hot chicken stock (or use veggie stock cubes)
175g (6oz) medium egg noodles
50g (2oz) spinach
Large handful of coriander, roughly chopped

You can also add small whole sweetcorn sticks, mange tout, chopped cabbage, mushroom etc.

1. Cut meat into strips. Heat the oil in a pan and fry the meat until golden. Add the chilli, ginger, paprika & pepper and cook for a further minute. (If using prawns, add at the same time as the noodles)
2. Add the coconut milk and chicken stock and simmer for 5 mins. Stir in the noodles, add extra veg (i.e. chopped cabbage, spinach) and coriander and cook for 4 mins.
3. Serve

Love and energy,
Liz and Jessica x

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