Ingredients

Method

• 1 litre chicken stock
• 4 free-range chicken thighs
• Sea salt and freshly ground black pepper
• 1 t crushed ginger
• 1 t crushed garlic
• 1 T soya sauce
• 1/2 t sesame oil
• 1 t fish sauce
• 100 g broccoli florets
• 100 g shimeiji mushrooms
• 100 g bean sprouts
• 2 spring onions
• 2 baby marrows, sliced
• 400 g rice noodles, cooked

Method

Ingredients

Bring the stock to the boil, add the chicken and gently simmer until cooked through. Remove the chicken from the stock and remove the meat from the bones.

Season the broth and add the ginger, garlic, soya sauce, sesame oil and fish sauce. Add the chicken and vegetables and simmer.

Add the cooked rice noodles and serve.