Name: Five Minute Thai Chicken Soup
Cook time: 5 min
Total time: 5 min
Yield: 1
Ingredients: Click here to watch our "how to" video; ½ tsp curry powder; 2 tbsp coconut milk; ½ tsp ground ginger; pinch of salt; 100 g zucchini noodles; 100 g shredded cooked chicken; ½ red pepper (capsicum); 1 chopped spring onion; 1 tbsp Pure Hydrolyzed Collagen; 1 tsp Prebiotic Acacia Fibre

Click here to watch our "how to" video

½ tsp curry powder

2 tbsp coconut milk

½ tsp ground ginger

pinch of salt

100 g zucchini noodles

100 g shredded cooked chicken

½ red pepper (capsicum)

1 chopped spring onion

1 tbsp Pure Hydrolyzed Collagenoptional

1 tsp Prebiotic Acacia Fibreoptional

What are we cooking today?

This couldn't be simpler. Quick and easy to prepare and even quicker and easier to warm through and eat.

Getting started

In a jar or deep bowl, mix the curry powder, coconut milk, ground ginger and salt together.

Add the Collagen and/or Fibre (optional).

Then add the zucchini noodles (either make your own or buy from most larger supermarkets) and chicken, topped off with the red pepper and spring onions.

If preparing ahead, cover and place in fridge.

When ready to eat, just add boiling water to cover all the ingredients. Stir and leave to stand for 5 minutes.