CHICKEN NOODLE SOUP

7 ways

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, 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 2

Use a ball of kitchen paper to lightly rub the frying pan with olive oil, then add the chicken.

Step 3

Peel the ginger and chop into matchsticks.

Step 4

Sprinkle half over the chicken, then cook for 5 minutes, turning regularly, and letting the chicken get dark and gnarly - you want it to almost blacken,

Step 5

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

Step 6

Go in with the coconut milk and noodles, halve the corn lengthways and add to the pan, then cover and cook for 5 minutes, Stir in the mixed veg for a final minute until piping hot, then season to perfection and divide between warm bowls.

Step 7

Add 1 tablespoon of red wine vinegar to the chicken pan to deglaze it, moving the chicken around to pick up all those dark sticky bits.

Step 8

Cut the chicken pieces in half, and serve on top of your noodle soup.