Green And White Chicken Noodle Soup

If you had to give freshness a colour (or colours), what would they be? I’m guessing green would be the most natural choice and white too because it’s clean and light. In the mood for a light-as-air meal that wouldn’t induce a food coma, I came up with this noodle soup, with only green or white ingredients.  The thin  soup and rice noodles sit like feathery down in your tummy, and yet are supremely satisfying because the deeply chickeny broth is scented with garden fresh basil, lime leaves, coriander and green chillies.

Since the base is chicken stock, you could either boil half a chicken in one and a half litres of water and use both the stock and the meat; or you could use stock cubes (about 2-3) to make the broth and use cooked and shredded chicken breasts or legs (I prefer skinless thighs since they pack more flavour and are juicier). And don’t be afraid of the green chillies, their heat reduces significantly on boiling, but if you still want to play it safe, pop in whole green chillies instead of chopping them and remove before serving.