8-Minute 'Best of the Bone' Thai-Style Chicken Noodle Soup

Should serve 2-3 hearty serves
Ingredients
200 Grams Rice Noodles
2-3 Tablespoon organic butter
2 Tablespoons Spring onions white part
4 Garlic cloves crushed then finely chopped
1 fresh ginger root finely chopped
400 Grams Chicken breasts thinly sliced and cut into small bits
800 ml Low sodium 
4 Tablespoon spring onion Greens
2 Tablespoon chopped cilantro leaves

1/2 cayenne (with seeds removed)

4 Tablespoons Best of the Bone w/ 1 liter hot water
4 Tablespoons Coconut cream or coconut milk
Zest of one lemon
Juice of one lemon
Freshly ground black pepper as required
Directions
1. Place rice noodles in a large bowl and cover it with boiling water. Close the bowl with a lid and allow the rice noodles to soak for 4 to 5 minutes or until softened. Please check the cooking instructions on the rice noodles packet for the exact time to soak in the boiling water.
2. In a sauce pan melt butter over medium heat. Add ginger, garlic, spring onion white parts, cayenne and fry quickly for 30 seconds
4. Add chicken breast and fry on high heat for a minute until the chicken cubes are light golden
5. Add "Best of the Bone" with water and bring it boil
6. Season with pepper. Since the Best of the Bone broth already has sea salt, please check before adding salt
7. Let the chicken soup cook for 4 to 5 minutes until it thickens to the required consistency
8. Add lemon zest, spring onion greens, cilantro leaves and stir in
9. Switch off the flame when the soup reaches required consistency and the chicken is cooked through
10. Serving: Place rice noodles in the serving bowl, top it with soup and add a teaspoon of coconut cream on the top
11. Serve 

This meal is high in rich gelatin, collagen protein, anti-inflammatories and immune and flavour-boosting herbs.