I often make this soup during the week. It is a very quick and easy recipe that makes a great healthy meal. You do not need to add the chicken you can substitute for prawns or just have the noodle and vegetables if you prefer. The quickness of this soup means that you can really taste the fresh vegetables and the spring onions give a lovely crunch. I like keeping the seeds in my chilli but again you do not even have to add this. A brilliant adaptable soup!
900ml chicken stock
3 skinless chicken breasts
1 tsp chopped fresh root ginger
1 garlic clove, finely chopped
2 tbsp frozen sweetcorn
4-6 mushrooms, thinly sliced
4 spring onions, chopped
2 tbsp soy sauce, plus extra for serving
Mint or basil leaves and a little shredded chilli to serve
Pour the chicken stock into a pan along with the chicken breasts, garlic and ginger. Partly cover with a lid and simmer for 20minutes or until the chicken is cooked through.
Remove the chicken from the pan when cooked and shred into small pieces using two forks.
Return the shredded chicken to the pan along with the noodles, sweetcorn, mushrooms, half of the spring onions and the soy sauce.
Simmer for 4 minutes until the noodles are tender.
Ladle into serving bowls and top with the fresh mint, basil, spring onions and chilli to your taste.