LEMONGRASS, CHICKEN AND GINGER NOODLE BROTH

Arahan

Bring 300ml water to boil in a pan. Add 5 slices of ginger, 1 bashed lemongrass stalk, ½ a whole red chilli, a bruised clove of garlic and the seasoning packet from a pack of instant chicken noodles. Simmer for 5 minutes then scoop out all the aromatics with a slotted spoon and add the noodles, and cook for 2 minutes. Add a good handful of chopped baby spinach and a small sliced and cooked chicken breast to warm through. Spoon into a bowl and add lemon wedges and the rest of the chilli, d ced small.