Asian Chicken Noodle Soup - cooking recipe

Ingredients

6 cups chicken stock
1 oz fresh root ginger, grated
2 None garlic cloves, crushed
1 None red chili pepper, de-seeded and thinly sliced
1 tbsp fish sauce
1 tbsp soy sauce
2 tsp light brown sugar
1 tbsp lime juice
3/4 lb chicken breasts, cut into small pieces
4 None spring onions, sliced
2 small red peppers, de-seeded and cut into strips
1 lb rice noodles
1 tbsp sunflower oil
2 oz cashew nuts
1/2 lb beansprouts
None None cilantro leaves, to garnish

Preparation

Put the stock in a saucepan with the ginger, garlic, chili pepper, fish sauce, soy sauce, sugar and lime juice. Bring to a gentle simmer and cook for 5 mins. Add the chicken and cook for 5 mins. Add the spring onions, peppers and noodles to the pan and cook for 5 more mins.
Meanwhile, heat the oil in a small frying pan and toast the cashews for about 3 mins until golden. Move to a serving dish and set aside. Stir the beansprouts into the soup and season. Ladle into soup bowls and scatter with cilantro leaves. Serve with the cashew nuts.