Easy Pho Ga (Chicken Noodle Soup)

2 standard portions

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Ingredients

• 250 g Chicken breast (cut into thin strips)
• 1.25 litre Chicken stock
• 3 Garlic clove (crushed)
• 1 tbsp Fresh ginger (finely chopped)
• 4 Cloves
• 1 Star anise
• 1 Lime ((juice only))
• 1 tbsp Fish sauce
• 2 tablespoons Fresh coriander (cilantro)
• 2 tablespoons Fresh Thai basil ((or normal basil))
• 1 tbsp Red chilli (chopped)
• 1 Red bell pepper (thinly sliced)
• 90 g Beansprouts
• 1 Chinese cabbage (small)
• 100 g Dried wholewheat noodles
• 1 tbsp Olive oil

Method

1. Add 1 tbsp Olive oil to a large pan and heat and then add 250 g Chicken breast and cook until done, about 5-7 minutes. Remove from the pan and set aside.
2. Put the same pan back on the heat and add 1.25 litre Chicken stock, 3 Garlic clove, 1 tbsp Fresh ginger, 4 Cloves, 1 Star anise, juice of 1 Lime, 1 tbsp Fish sauce, 2 tbsp Fresh coriander (cilantro), 2 tbsp Fresh Thai basil and 1 tbsp Red chilli.
3. Turn the heat down to a simmer and cook for 5 minutes to form the broth. Remove the cloves and star anise - (these can sometimes be a bit tricky to find).
4. Add 1 Red bell pepper, 90 g Beansprouts, 1 Chinese cabbage and 100 g Dried wholewheat noodles to the broth and put the chicken back in as well. Cook for 4-5 minutes, until the noodles are cooked and the cabbage has wilted.
5. Serve into bowls and then top with a little extra coriander, chopped spring onions (scallions) and a few slices of red chilli.