- 1 chicken stock cube
- A thumb of ginger
- 2 star anise
- 1 tbsp tamari
- 1 aubergine
- A 250g pack of diced chicken leg
- A bundle of Thai rice noodles
- Half a 227g tub of mixed bean sprouts
- 2 spring onions
- 1 red chilli
- A handful of mint, leaves only
- 1 lime
- 750ml boiling water
- Measuring jug
- Pan with a lid
- Spiraliser or vegetable peeler
- Colander
- 1.
Crumble the stock cube into a measuring jug. Add 750ml boiling water. Stir till the stock cube has dissolved.
- 2.
Peel the ginger. Cut it into thin matchsticks. Put the ginger, star anise and 1 tbsp of the tamari in a pan. Add the stock. Cover. Bring to a simmer.
- 3.
Using a spiraliser or vegetable peeler, slice the aubergine into long, thin ribbons.
- 4.
When the stock is simmering, add the chicken. Simmer for 5–6 mins till the chicken is cooked through. Add the aubergine ‘noodles’ and a bundle of the Thai rice noodles. Simmer for 3 more mins.
- 5.
Wash the bean sprouts in a colander and drain. Trim the spring onions. Finely slice them on the diagonal. Slice the chilli into rounds. Pick the leaves off the mint sprigs. Slice the lime into wedges.
- 6.
When the chicken is cooked, divide the aubergine and chicken between two bowls (tongs are handy here, or a slotted spoon). Ladle the broth over the top.
- 7.
Pile some bean sprouts, spring onion, chilli and mint on top of each soup. Serve with the lime for squeezing.
- Tip
Sprouting up
Full of iron and vits A, B and C, sprouts are a handy way to add a nutritious bite to your next meal. Try your spare sprouts tossed over salads, into stir-fries or in sandwiches for extra crunch.