Thai Green Soup

Ingredients:

1 tsp Avocado Oil 500g Chicken Breast (diced into 2cm strips) 2 tsp Thai Green Curry Paste 1 Zucchini (zoodled) 1 Carrot (halved, then thinly sliced) 2 bulbs Bok Choy (leaves pulled apart) 5 stalks Spring Onion (sliced) 5 White Button Mushrooms (sliced) Mint Leaves (as needed to taste) Coriander Leaves (as needed to taste)

Chilli, thinly sliced (as needed to taste) 1 ltr Chicken Broth 1 packet Brown Rice Vermicelli Noodles (cooked to packet instructions) Tamari Sea Salt & Black Pepper (to taste)

Here's what you do:

1. Preheat a soup pot to moderate - high heat add the avocado oil. Add chicken and stir occasionally until cooked through. Add the curry paste and stir while frying off for a couple of minutes. 2. Next add the spring onions, carrots and mushrooms and fry it off until a little browned. 3. Add the broth, bring to boil then reduce heat to a simmer for 5mins. Add in the tamari, bok choy zucchini and noodles. Serve with coriander, mint and fresh chilli to your liking. Add salt and pepper to taste.