Winter Comfort Food - Chilli Chicken Ramen

"Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire. It is the time for home"

- Edith Sitwell 

Everyone seems to be ill at the moment, struck down by the post-january fatigue. Whether it's a cold or a cough or the flu my timeline is filling up with people struggling on while their noses run and their eyes water and they cough all day and night. My personal favourite remedy for illness doesn't come in pill form, it comes in the form of comfort food and in this case it's guilt-free, full of energy and goodness, a big hug in a bowl. It's what I cook when I'm feeling run down and exhausted so I thought I'd share the recipe with you too. I usually cook it up on the day after a roast dinner, using up the leftover chicken breast and creating a stock from the chicken carcass but it works just as well with a bought stock and packet of fresh chicken breast too, it's so easy that even when you feel poorly you can knock it up in half an hour for an instant pick me up 

Ingredients 

500ml Chicken Stock

2 Tablespoons of Korean Chilli Paste

2 Tablespoons of Soy Sauce

2 Tablespoons of Fishsauce

1 Tablespoon of Lemongrass Puree

1 Tablespoon of Ginger Puree

2 cloves of garlic

1 pack of ready-to-wok noodles

Garnish

Chopped Chicken Breast

Beansprouts

Fresh Coriander

Red Onion

Grated Carrot

Spring Onion 

A wedge of Lime

Chilli Flakes 

   

Mix all of the Ingredients together and simmer on a low heat for 20 minutes. Add the noodles and simmer for further 5 minutes. Pour the noodle and soup mixture into a bowl and garnish with your chicken breast and vegetables

You can really garnish with anything you have to hand, sliced mushrooms bok choy - whatever the fridge has to offer. Once you've arranged your garnishes in a pretty Instagrammable fashion you can  squeeze the lime wedge over the top and add soy sauce and chilli flakes to taste, the more blocked up your nose is the more you'll need!

Enjoy