This tasty soup makes the perfect light lunch for a rainy spring day, and is a great way to use up your leftover chicken.

Serves: 2

Time: 10 minutes


1 litre of chicken stock

Leftover chicken, chopped into small pieces

150g Fine egg noodles

Dried chilli flakes

A dash of fish sauce

Half a lime, juiced

Fresh coriander

A pinch of ground coriander

A pinch of turmeric

A pinch of sea salt

Half a leek, finely sliced

Five or six fine asparagus spears, sliced into pieces - halve the thicker pieces lengthways.


Heat the chicken stock (home made is best!) until it's simmering, then add the sliced leeks and spices, with the exception of the fresh coriander. Next, drop in your chicken pieces and add the fish sauce and lime juce. Finally, add the asparagus and simmer for another minute before adding the noodles. Afer a minute or so everything should be cooked perfectly - just make sure the chicken is piping hot.

Ladle into a bowl, and serve garnished with fresh coriander and some chilli flakes.


Keep tasting the soup as you add the ingredients, and adjust them to suit your taste.