In a wok or deep pot, on medium heat, saute the ginger and garlic with the oil and sesame oil for about 2 minutes. Continue to stir so it doesn’t burn. Add the lemon grass and cook/stir for another minute.
Add the broth and tamari and turn the heat down to low.
Fill a small pot with water and bring it to the boil. Carefully add your eggs and boil for 5-6 minutes. Remove from the heat and take your eggs out with a slotted spoon and run under cold water to stop the cooking process. Let's keep this pot of water boiling and pop your choice of noodles in to cook.
Add the vegetables to the pot of broth and simmer for 3 to 5 minutes, you want them to still have a crunch. You can leave the vegetables in the pot for a bit longer that you are going to puree for your baby, as they will need to be softer. To serveAdult- place your noodles at the bottom of your bowl and top with chicken. Scoop out your vegetables and pour in your broth. Garnish with your peeled boiled egg, coriander and chilli (optional)Puree- Blend broccoli, chicken and broth to serve as a puree. You can also mash or puree the boiled eggBLW- As pictured with the broth in a cup to drink
