Spicy chicken noodle soup

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Put the stock in a large saucepan with the garlic, ginger, chilli and 200ml water. Slowly bring to the boil. Meanwhile, cook the noodles in boiling water for 6-8 minutes until tender, then rinse under cold water. Drain and divide between serving bowls.

Step 2

2. Once the stock is boiling, add the chicken, reduce the heat slightly and simmer for 4 minutes. Tip in the pak choi and beans and simmer for a further 4 minutes, or until the chicken is cooked, the juices run clear and no pink meat remains. Stir in the fish sauce and lime juice, then ladle over the noodles. Serve with the extra lime wedges for squeezing over.

Step 3

This is a great way to use up leftover roast chicken from your Sunday roast. Simply shred the meat and add it to the broth, then heat through until piping hot. The bones could be used to make the stock, too.

↑Support creators by visiting their site 😊