1. Melt the coconut oil in a large, wide-based saucepan or wok, and fry the chicken breast, spring onion, chilli, garlic and ginger for 5 minutes until the chicken is white on all sides and the spring onions have softened.
2. Add the stock, lemongrass and broccoli, bring to the boil and simmer for 5 minutes.
3. Meanwhile, dissolve the kuzu, if using, in 60 ml (¼ cup) cold water, then pour into the pan. Add the noodles and coriander, and simmer for a further 5 minutes.
4. Remove the lemongrass stem before serving.
For little ones:
1. Strain the liquid for quicker cooling of the broccoli, chicken and noodles. Finely chop the coriander if you’re serving to a toothless one. Depending on their ability, you could get them to slurp the broth from a cup, or support the spoon as they bring this to their mouth.
Note:
1. Kuzu (or kudzu) is a Japanese root used in its powdered form as a thickening agent for many dishes. It’s gluten-free and lacks the starchy taste of other thickening agents.
2. Recipe from Real Food for Babies and Toddlers by Vanessa Clarkson (Murdoch Books, RRP $35.00).

Fragrant chicken broth with broccoli and noodles recipe

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