Asian Chicken Noodle Soup

• 6 cups chicken stock
• 1 oz fresh root ginger, grated
• 2 None garlic cloves, crushed
• 1 None red chili pepper, de-seeded and thinly sliced
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 2 tsp light brown sugar
• 1 tbsp lime juice
• 3/4 lb chicken breasts, cut into small pieces
• 4 None spring onions, sliced
• 2 small red peppers, de-seeded and cut into strips
• 1 lb rice noodles
• 1 tbsp sunflower oil
• 2 oz cashew nuts
• 1/2 lb beansprouts
• None None cilantro leaves, to garnish

1. Put the stock in a saucepan with the ginger, garlic, chili pepper, fish sauce, soy sauce, sugar and lime juice. Bring to a gentle simmer and cook for 5 mins. Add the chicken and cook for 5 mins. Add the spring onions, peppers and noodles to the pan and cook for 5 more mins.
2. Meanwhile, heat the oil in a small frying pan and toast the cashews for about 3 mins until golden. Move to a serving dish and set aside. Stir the beansprouts into the soup and season. Ladle into soup bowls and scatter with cilantro leaves. Serve with the cashew nuts.

chicken stock, fresh root ginger, garlic, red chili pepper, fish sauce, soy sauce, brown sugar, lime juice, chicken breasts, spring onions, red peppers, rice noodles, sunflower oil, nuts, beansprouts, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/17119 (may not work)