Lemon chicken rice noodle broth

(SERVES 6) Ingredients

■ 2 lemons

■ 1 tbsp Chinese five spice

■ 2 cloves garlic (peeled)

■ 20g fresh ginger (peeled &cut into strips)

■ 25g soy sauce

■ 4 chicken thighs, skinless and boneless

■ 2pts chicken stock

■ 1 x 250g bag fresh stir fry vegetables

■ 250g tinned sweetcorn (drained)

■ 4 tsp tom yum paste

■ 100-125g instant rice noodles

■ Drizzle of sesame oil

■ 1 pak choi

METHOD

1. Peel the lemons then squeeze the juice into a large bowl. Add the peel in with the juice, then mix in the five spice, garlic cloves, ginger, and soy sauce and stir together.

2. Place the chicken thighs into the bowl and allow to marinade for 10 minutes or longer. Transfer the chicken thighs and the marinade into a large pan, then pour over the chicken stock.

3. Bring to the boil then reduce to a simmer for 20 minutes. Remove from the heat. Take the pan with the broth liquid and using a sieve, drain the liquid into another pan, then remove the chicken thighs from the sieve and cut into pieces. Add the chicken back into the pan with the broth liquid. Discard the ingredients left in the sieve.

4. Place the chicken thigh broth back on the heat, add the stir fry vegetables, drained sweetcorn, tom yum paste and some chopped fresh chillies, if you like a bit of extra heat.

5. Allow to simmer for 20 minutes. Remove from the heat and add in the rice noodles they will cook with the heat of the broth.

6. Stir through to separate the noodles, drizzle with a little sesame seed oil and serve. Decorate with some pak choi leaves for some extra crunch.