Heat the rapeseed oil in a large pan. Add the onion and cook for 8-10 mins until soft. Add the garlic cloves, red or green chilli, carrot and celery. Cook for 2 mins, then add the ground turmeric, mild or medium curry paste, chicken or vegetable stock cube and lentils. After 30 secs, pour in the coconut milk and 800ml boiling water. Cover and simmer for 15 mins. Add the sweetcorn, cover and cook for 3 mins. Leave the soup chunky or part-blend. Season to taste. Top with a halved soft-boiled egg, coriander leaves and green chilli slices.
Put the chicken on a board and shred into bite-size pieces using a couple of forks. Return the chicken to the stock with the noodles, sweetcorn, mushrooms, spring onion and soy sauce. Simmer for 3-4 mins until the noodles are tender.
Save time and effort by putting all your ingredients in a soup maker and whipping up a delicious soup in no time. Read our review on some of the best soup makers available.MAKE IT VEGETARIANReplace the chicken with 175g firm tofu cut into cubes, simmer for 5 mins, then add the other ingredients as before.Recipe from Good Food magazine, February 2006
Return the broth to the pan, and tip in the puréed corn, remaining sweetcorn and garlic, the grated ginger, the whites of the spring onions and the chicken. Simmer for 5 mins, then stir in the tamari. Turn off the heat, and quickly drizzle in the egg, stirring a little to create egg threads. Season with pepper, then ladle into the bowls. Top with the spring onion greens and a few drops of sesame oil, if using.
Nourishing soup is as much a part of autumn as conkers, crumbles and crunchy, fallen leaves. If you are feeling under the weather, not much comes close in terms of comfort either. Using leftover chicken as a base for your soup is a thrifty way of getting your bird to go further, and it means you can get experimental will all sorts of punchy flavours, from fresh rosemary, sage and thyme to sweet, roasted tomatoes and a spicy kick of chilli.
If you have soba or wholewheat noodles to hand, this soup is a real winner. The broth is made using any leftover chicken bones and meat from your Sunday roast, along with beansprouts, pak choi and spring onions for colour and texture.
Add some pizzazz to your leftover chicken with this recipe inspired by pad Thai. It's easy to make your own sauce using storecupboard ingredients that are often used in Thai cooking such as fish sauce, tamarind paste and sriracha.
Potato-topped hotpots are the ultimate comfort food, and this recipe is a great way to use up both leftover chicken and any stray mixed vegetables from the freezer. It's a great way to get kids involved in the kitchen, too, and build up their cooking confidence.
Comforting and creamy, a perfectly cooked risotto is difficult to beat. Luckily this easy step-by-step recipe walks you through the process to create that rich risotto texture, with plump rice grains and a silky, starchy sauce. We've paired cooked chicken chunks with bacon lardons for an extra dose of flavour.
Pour in the chicken stock followed by the milk and stir well. Bring to a simmer and cook for another 15 mins, stirring occasionally. Season to taste. Add the sweetcorn, then place the haddock fillets on top. Let the mixture simmer very gently for 5 mins or until the haddock just starts to break up. 2b1af7f3a8