Deborah Ryan’s Quick chicken noodle soup for student flu

Student flu has hit. It’s contaminating a library near you today. In fact, don’t even go to the library. It’s not worth it. Being cooped up in a building with a bunch of vitamin C deprived, hungover students will result in at least four days of being stuck in bed, fearing sunlight and bulk-buying man flu tissues.

Student flu takes over your life, making you forget what normal breathing is like. You feel like the centre of attention in lectures, with your new your hacking cough. You’re in constant need of tissues and your brain can’t process any assignment brief given to you. You’re suffering. It’s hard, I get it.

If you haven't realised already, I have been plagued by student flu in the last week. Usually when it hits, I gleefully plan my schedule around some Netflix and hunker down like there's a snowstorm outside. It's really just an excuse to take the day off lectures. I made this chicken noodle soup whilst feeling very sorry for myself. My mom usually makes a big batch for us when we're sick. Her recipe takes around 3 hours, for which I had no patience for, so I made a quicker version that takes 30 minutes. I also made a peanut chilli oil to go on top that was a lot hotter than expected, so proceed with caution. Or else put less on, that would also be smart.

The idea of a sick day always seems so romantic, almost smothered by every pillow and blanket in the house, watching great movies but in reality, your fortress gets too hot and you spend way too long trying to pick the perfect movie. Your throat and nose will also do everything in their power to make sure you don’t enjoy your day off.

So anyway, here’s wonderwall.

Bring the stock and coconut milk to the boil in a medium sized saucepan.

Add the lime juice, cumin, turmeric, garlic, ginger, salt and pepper.

Add the chicken breasts in whole and bring the heat down to a simmer. Cook for 20 minutes.

Remove the chicken breasts to a plate and shred with two forks.

Bring the stock and coconut milk back up to the boil and add the noodles. Cook according to packet instructions. Right before they’re cooked, add the carrot and mangetout.

Add the chicken back in and give it a good mix. Turn off the heat and serve in bowls. Top with the peanut chilli oil and spring onions.

To make the peanut chilli oil: mix the olive oil and chilli flakes in a small bowl.

Heat in the microwave for 20 seconds until warm, then add the peanuts. This is handy to make while you’re waiting for the stock and coconut milk to come up to the boil.