• 1L chicken broth
• Lemongrass stem
• Cinnamon stick
• 2cm piece of ginger
• 2 chicken thighs (skin and bone included)
• 1 Tbsp coconut oil
• 2 shallots
• 1/2 tsp ground turmeric
• 2 garlic cloves
• 6 shitake mushrooms
• 2 bok choy
• 2 medium corguettes
• 2 eggs (free range)

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1. Pour the broth into a pot and bring to the boil
2. Prepare the aromatics - chop the green part off the lemongrass stalks keeping the pale part and finely grate the ginger
3. Add the lemongrass, cinnamon, ginger, and chicken to the pot
4. Bring back to the boil then reduce the heat to low and simmer for 5 minutes
5. Remove from the heat and cover, allow to rest poaching the chicken until cooked through
6. While the chicken is cooking bring a pan to low heat and add the chili, peppercorns and cumin seeds until fragrant - 10 seconds
7. Remove from the heat, allow to cool then add to a pestle and mortar grinding until fine - add the salt and mix
8. Finely chop the shallots, garlic, spring onion, slice the shitake mushrooms, trim and separate the bok choy
9. Boil your eggs in a separate pot
10. Bring the pan back to the heat and add a drizzle of olive oil, add the chopped shallots to the pan and cook until softened - approximately 5 minutes
11. Add the garlic, turmeric, spring onion, and mushrooms, stirring until softened - approximately 2 minutes
12. Add the mushroom mixture to the broth and add 1 Tbsp of the salt and pepper mix - stir to combine
13. Add the bok choy, cover the pot and simmer until cooked through - approximately 4 minutes
14. Season to taste
15. Sprialise the corguettes into each bowl
16. Remove the chicken from the broth and chop into pieces, adding to the bowls with the zoodles
17. Add the bok choy and broth to each of the bowls making sure you have some mushrooms in each serve
18. Peel and halve the boiled eggs and add to the broth
19. Season with the salt and pepper mix
20. Enjoy!

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