CHICKEN NOODLE SOUP
This protein-packed dish is perfect after a cold run. Makes 6 servings PREPARE 1 packet glass noodles according to instructions; drain and leave aside. In a large pot heat 3 tbsp rapeseed oil and gently cook 2 tbsp grated fresh ginger and 2 cloves minced garlic until fragrant (2-3 mins). ADD shredded meat from 1 small cooked chicken, 950ml lowsalt chicken stock and 270ml water, and simmer until warmed through (5-7 minutes). STIR IN 2 tbsp lime juice and 1-2 tbsp fish sauce. Add 140g chopped greens and cook until just wilted (2 minutes). DIVIDE prepared noodles among 6 soup bowls. Ladle soup into bowls and top with chopped coriander or spring onions.