Ingredients
2 pints of water – for stock2 skinless chicken breasts, cubed
150g rice noodles
350g spinach leaves
1 onion, finely chopped
1 inch cube of fresh ginger
1 chicken stock cube
1-2tbsp oil
1 clove of garlic, crushed
The juice of one lime
Salt and pepper to taste
How to make it (serves 4)
Heat the oil in a saucepan. When hot, add the onions, ginger and garlic, then cover and cook for three minutes over a medium heat. Combine the water and chicken stock cubes into a stock, then stir it into the pan and add the spinach, lime juice and seasoning. Bring to the boil, add the noodles and stir. Cook, partly covered, for four minutes over a medium heat, stirring twice. Put the chicken in another saucepan, cover with salted water and bring to the boil. Cook for four minutes, then drain and add to soup.
Per portion: 278 cals; 4.8g fat; 22g protein; 36g carbs
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