There is something so comforting about a warm bowl of chicken soup for those wintery nights. Throw in some fresh herbs and a delicious broth and you’ve got a hearty, simple and healthy meal full of vibrant flavours. Enjoy my take on the traditional Vietnamese chicken noodle soup.

Prep time: 10 mins

Cook time: 20 mins

Serves: 4

Ingredients

250g vermicelli noodles

3 cups salt-reduced chicken stock

1 + 1 / 4 cup water

3 lemongrass stalks, thinly sliced

Small knob of fresh ginger, thinly sliced

2 medium chicken breasts, thickly sliced

3 spring onions, sliced

1 large chilli, thinly sliced (optional)

1/4 cup fish sauce

Juice of 3 limes, plus extra wedges to serve

Fresh coriander leaves, to serve

Method

Place noodles in a heatproof bowl and cover with boiling water for 10 minutes. Stir occasionally. Drain well once soft.

Combine the stock and water and bring to the boil. Add lemongrass, ginger and chicken. Reduce heat to medium and simmer for 5 minutes, until chicken is cooked through.

Add spring onion, chilli (if using), fish sauce to taste and lime juice. Stir to combine

Add noodles to bowls and ladle in the soup mixture. Top with coriander and serve with lime wedges.