Fragrant Chicken Noodle Soup

Heat a large saucepan on medium-high heat with a drizzle of oil.

Once hot, add the chicken thighs and cook for 2 mins on each side until browned all over. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

Stir through the ginger, garlic & lemongrass puree and half the spring onion. Cook for 1 min. 

Pour the boiled water for the soup (see pantry for amount) into the saucepan with the chicken.

Add the chicken broth paste and season with salt and pepper. Bring the stock to the boil, stirring to combine.

Once the stock is boiling, lower the heat to medium and cover the pan with a lid. Simmer until the chicken is cooked, 15-20 mins, stirring halfway. IMPORTANT: The chicken is cooked when no longer pink in the middle.

In the meantime, bring a large saucepan of water to the boil with 1/4 tsp salt for the noodles.

When boiling, add the noodles to the water and cook until tender, 4 mins. Once cooked, drain in a sieve and run under cold water to stop them sticking together.

Cut the lime into wedges.

Once cooked, remove the chicken to a plate and stir the sliced spring greens into the soup. Cook until tender, 2-3 mins. 

Meanwhile, use two forks to shred the chicken as finely as you can. Add the cooked chicken and noodles back into the soup. Heat through for 1-2 mins.

Add the soy sauce and a squeeze of lime juice to your soup. Taste and season if needed.