Yelly-fi-felly-food-belly

I have never attempted to make any kind of soup in my life and a Thai noodle soup probably isn't the usual place to start, but somehow I made it work and it tasted so so soooooo good! Ingredients: 2 chicken breasts Juice of half a lemon 1 tin of coconut milk 1 chicken stock cube 1 inch of ginger, finely chopped 1 tsp lemongrass (I used lemongrass from a jar!) 2 spring onions, sliced into 1/2 cm discs 1/2 small red chilli, sliced into fine rings 1/2 small green chilli, sliced into fine rings Juice of 1 lime Selection of stir fry veg (Pak choi is great in this dish!) 150g rice noodles 2 tsp fish sauce Coriander for garnish Olive oil, salt and pepper 1. Pre-heat the oven to 190 degrees 2. Place the chicken onto a baking tray and rub with a little olive oil, season with cracked black pepper and salt, followed by the juice of half a lemon - this is now ready for the oven and will take 25-30 minutes until cooked 3. Meanwhile, pour the coconut milk into a saucepan

This tasty little restaurant is located down Greek Street in Soho. A fantastic central location perfect for a quick bite before going out or for a break from shopping. And that's just its convenience. Experiencing my first meal at Bibimbap Soho wouldn't have been right without trying the signature Korean dish: Bibimbap. My chosen dish to devour was chilli chicken complete with a fried egg on top. Served in a sizzling hot stone bowl, as soon as the dish hits your table you are presented with  delicious fragrances of garlic and chilli combined with the chicken, rice and vegetables. I wasn't sure of the best way to tackle this dish or that I'd even manage to finish it (but of course I did), but quickly learnt that mixing the ingredients with  your chopsticks is vital to avoid the rice sticking to the hot bowl and that the crispy rice even adds to the flavour and textures. If that hasn't wetted your appetite enough, throw in a side portion of Jap Chae (pan frie