Quick to prepare and a brilliant way to use up leftover vegetables, cooked chicken and chicken soup. You can make this keto/low carb by using konjac noodles and sticking to green vegetables.

Method

• Get all your ingredients ready before you start heating the soup so you can serve the soup as soon as it’s ready.
• Divide the noodles between 2 deep soup/pasta bowls and top with the finely sliced or shredded chicken.
• Bring the soup to a boil and then simmer the vegetables in the broth until just cooked.
• Remove the vegetables with a straining spoon and add to the chicken and noodles in the bowls.
• Stir in the chilli, garlic and ginger to taste. Add the soy and mirin and check the seasoning. You may want to add a touch more chili or soy sauce according to your preference. If you’re not keen on hot spice leave the chilli out entirely and add more mirin.
• Add the juice of ½ - 1 lime depending on the size of the limes and pour over the ingredients in the bowls.
• Garnish each bowl with half a boiled egg, chopped coriander, sliced spring onions and sliced chilli, lime wedges on the side to squeeze and scatter over a little crumbled nori seaweed for a final flourish.

Time-saver: Get ahead by using ready pureed chilli, garlic, ginger and herbs. Geffen do a range that you’ll find in the freezer section of your local kosher deli or supermarket. Each cube is equivalent of a teaspoon and are a great freezer standby.

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