VIETNAMESE CHICKEN NOODLE SOUP RECIPE RECIPES

1. Put 1 litre water and the kaffir lime leaves in a medium saucepan over medium-high heat. Bring to the boil, then reduce the heat to a simmer. Add the chicken, cover and simmer for 8-10 minutes or until the chicken is just cooked through. Remove from the heat and leave the chicken in the poaching liquid for 10 minutes. Drain. Use two forks to coarsely shred the chicken.

2. Put the noodles in a heatproof bowl. Cover with boiling water and set aside for 2-3 minutes or until tender. Drain. Rinse under cold water, and drain.

3. To make the chilli dressing, put the sauces, lime juice, oil and garlic in a small bowl and whisk until well combined.

4. Combine the capsicum, carrot, snow peas, Chinese cabbage, spring onions, bean sprouts, half the herbs, the noodles and chicken in a large bowl. Drizzle with the dressing and toss to combine. Serve the salad sprinkled with the remaining herbs and the nuts.

1. Put 1 litre water and the kaffir lime leaves in a medium saucepan over medium-high heat. Bring to the boil, then reduce the heat to a simmer. Add the chicken, cover and simmer for 8-10 minutes or until the chicken is just cooked through. Remove from the heat and leave the chicken in the poaching liquid for 10 minutes. Drain. Use two forks to coarsely shred the chicken.

2. Put the noodles in a heatproof bowl. Cover with boiling water and set aside for 2-3 minutes or until tender. Drain. Rinse under cold water, and drain.

3. To make the chilli dressing, put the sauces, lime juice, oil and garlic in a small bowl and whisk until well combined.

4. Combine the capsicum, carrot, snow peas, Chinese cabbage, spring onions, bean sprouts, half the herbs, the noodles and chicken in a large bowl. Drizzle with the dressing and toss to combine. Serve the salad sprinkled with the remaining herbs and the nuts.

Heat the oil in a large pan over a medium heat, add the onion and cook for 5 minutes until softened. Add the leftover carrots, parsnips and potatoes and cook for a further 5 minutes, adding the garlic and most of the thyme for the final minute.

Add the chicken stock and the chicken and cook, covered, for 5-10 minutes, until the chicken is piping hot. Stir in the lemon juice. Using a slotted spoon, remove about half the vegetables and chicken to a bowl and set aside.

Using a stick blender, whizz the soup in the pan until smooth (or blend in a food processor), then return the reserved chicken and vegetables to the pan and heat through. Serve in bowls with a dollop of crème fraîche and the remaining thyme scattered on top, with pieces of baguette on the side.