Serves 1


1 tsp. extra virgin olive oil

1 garlic clove (crushed)

2cm piece of fresh ginger (peeled and grated)

2 small pieces of fresh turmeric (peeled and grated)

1 small long red chilli, de-seeded and finely chopped

500ml fresh chicken stock **

1 skinless chicken breast (finely sliced)

1 small bunch of Bok Choi / Choy Sum or other leafy green vegetable (finely chopped)

Handful (50g) of shitake mushrooms (finely chopped)

Handful of Brown Rice Vermicelli Noodles (50g).  Place these in a large bowl and cover with boiling water to soften.

1 tbs. Tamari soya sauce



  1. Place olive oil in a saucepan and heat over medium heat.
  2. Place crushed garlic, grated ginger and turmeric and chilli into the saucepan and stir over the heat until they are fragrant.
  3. Pour in the fresh chicken stock and increase the heat to medium-high.
  4. Once the stock is simmering, place in the finely sliced chicken breast.
  5. Once the chicken breast has simmered for a few minutes, add the Bok Choi and shitake mushrooms. Allow the Bok Choi and shitake mushrooms to cook for another 2 -3 minutes until the greens are tender and the chicken is cooked through.
  6. Place the softened vermicelli noodles in a large bowl and pour over the soup.
  7. Drizzle over the tamari soya sauce to serve.