This mildly spiced chicken and vegetable noodle soup is really just a delicious byproduct of my chicken served with amino and sesame oil sauces. You can read that recipe here. I like to serve it with that recipe but if there’s any left over, it’s great served as a light lunch too.
Today I experimented with a couple of the top quality coconut products supplied by my sponsor Cocofina. You could just use soy sauce and a bit of rice wine vinegar with this one but believe me… the Cocofina alternatives taste amazing!
What’s strange is, although they are made produced from coconut, they don’t actually taste of coconut. I used coconut amino and spicy coconut vinegar in this recipe and they were spot on!
If you have to, you could just use a good homemade chicken stock for this soup. As I would like you to make it to serve with the above mentioned chicken recipe, I’ve written this recipe using the reserved cooking stock from the chicken.
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