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.
Add the stock, lemongrass and broccoli, bring to the boil and simmer for 5 minutes.
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.
Remove the lemongrass stem before serving.
For little ones:
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.
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.