Asian-style chicken noodle soup

Asian-style chicken noodle soup
Serves 6
2L good-quality chicken stock
1 star anise
1 x 2cm fresh ginger, piece peeled and chopped
2 garlic cloves, sliced
1 chilli, sliced
1 tbsp peanut rayu, (or use sesame and chilli oil)
200g cooked chicken fillets, cooked and shredded
200g tenderstem broccoli, steamed
200g mangetout, finely sliced
100g baby corn
200g fine rice noodles
handful of Bean sprouts

To serve:
Fresh coriander, chopped
1 lime juice
Black sesame seeds
Spring onions, chopped
Chilli flakes
  1. Place the stock in a pot over a medium heat and add the star anise, ginger, garlic and chilli. Cover and bring to the boil, then simmer for five minutes. Strain through a sieve, discarding the flavourings.
  2. Return the stock to a clean pot and add the chicken, broccoli, mangetout and baby corn. Cook for one minute or until the chicken is warmed through. Add the noodles and cook for one minute longer.
  3. Stir in the peanut rayu and beansprouts. Divide the soup amongst serving bowls and top with coriander, sesame seeds, spring onions and/or chilli flakes, to taste.

Note: white sesame seeds can be used as an alternative to black sesame seeds, if you wish.

Per serving: 232kcals, 3.6g fat (0.4g saturated), 34g carbs (3.1g sugars), 15.9g protein, 1.5g fibre, 0.762g sodium