Chicken noodle soup

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Put a large non-stick frying pan and a large, deep pan on a medium heat.

Step 2

Slice each chicken breast into three long strips and massage with half the rendang paste and a pinch of sea salt and black pepper.

Step 3

Use a ball of kitchen paper to lightly rub the frying pan with olive oil, then add the chicken. Peel the ginger and chop into matchsticks, then sprinkle half over the chicken and cook for 5 minutes, turning regularly, letting the chicken get dark and gnarly.

Step 4

Alongside, sprinkle the rest of the ginger and rendang paste into the deep pan, pour in the stock and bring to the boil.

Step 5

Go in with the coconut milk and noodles, half the corn lengthways and add to the pan, then cover and cook for 5 minutes.

Step 6

Stir in the mixed veg for a final minute until piping hot and divide between bowls.

Step 7

Add 1 tablespoon red wine vinegar to the chicken to deglaze it, moving the chicken around to pick up the dark sticky bits. Cut the chicken pieces in half, and serve on top of your noodle soup.