Chicken soup with rice noodles

Serves: 4

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Total Time: 30

Prep Time: 15

Cook Time: 15

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• 2 liter(s) (3½ pints) chicken stock
• 2.5cm/1in fresh ginger, grated
• 4  cloves
• 1  cinnamon stick, halved
• fish sauce, to taste (optional)
• 3  chicken breasts, very thinly sliced
• 250 gram(s) (9oz) medium rice noodles
• 150 gram(s) (5oz) beansprouts, rinsed
• fresh mint, coriander and basil leaves
• 1 bunch(es) spring onions, trimmed and finely sliced
• 2  red chillies, deseeded and finely diced
• lime wedges

Method

1. In a large pan, bring chicken stock to boil with fresh ginger, cloves and cinnamon stick. Season with freshly ground black pepper, caster sugar and fish sauce to taste. Add chicken slices and cook for a couple of mins, till chicken is cooked through.
2. Cook rice noodles according to packet instructions, then drain and divide into warmed, large bowls. Top with beansprouts and some herbs, spring onions and chillies. Pour over hot chicken and stock. Serve with plenty of lime wedges for squeezing over and extra herbs and chillies to add.
   
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