Chicken noodle soup

Instructions

1. Put the spring onions, chicken, star anise and ginger in a large pan with 2 litres of water. Put over a medium-high heat and bring to a gentle simmer. Cook, uncovered, for 10 minutes or until the chicken is just cooked through. Remove the chicken from the broth, shred and set aside.
2. In a separate pan, prepare the noodles to pack instructions or until just tender. Drain.
3. Meanwhile, line a fine sieve with a double layer of kitchen towel and put over a medium pan. Strain the broth into the pan, discarding any solids, and bring to the boil.
4. Add the mushrooms, mange tout and shredded chicken. Reduce the heat and simmer for 1-2 minutes or until the vegetables are just tender and the chicken is heated through. Stir in the soy sauce.
5. Divide the spinach and noodles between serving bowls. Ladle over the hot soup and top with the coriander and chilli.