Chicken soup with rice noodles

A light and fresh noodle soup that’s a meal in one – and it’s low-fat, too

In short
Preparation time:15 mins
Cooking time:15 mins
Total time:30 mins
Serves:4 people
Course:Soups, starters & snacks

Nutrition (per portion) 388 calories
3g fat
57g carbs


Ingredients

2 litres/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
250g/9oz medium rice noodles
150g/5oz beansprouts, rinsed
fresh mint, coriander and basil leaves
bunch 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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