This comforting soup is an excellent cold remedy. It’s quick and easy to make and packed with nutrients. This Chicken Pho is low in fat and full of key vitamins and minerals.
1.5 litres good-quality chicken or vegetable stock (I use bouillon)
A 2cm peeled fresh ginger
1 red chilli
4 tbsp soy sauce
200g dried rice noodles
400g diced chicken breast
4 halved baby pak choy
A few fresh mint and basil leaves
1 sliced red chilli
Juice 1 lime
1 red pepper
10 starts tender-stem broccoli
3 sliced spring onions
Place stock in a large pan with the fresh ginger, red chilli, soy sauce, lime juice and dried rice noodles.
Bring to a boil, then add diced chicken breast, then simmer for 4 minutes.
Add the baby pak choi and sliced red pepper to the pan and cover with a lid.
Leave on low heat for 10 minutes.
To serve, ladle into bowls and garnish with a few fresh mint and basil leaves, slice lime, red chilli for extra heat and 3 sliced spring onions.