Healthy, delicious, good on hot or cold days, and quick to make.
Chicken stock with free-range chicken wings, coriander, garlic, chilli, ginger, lime leaves, half a lime, a bowl or more per person
Selection of greens such as pak choi, baby spinach, lettuce, green beans, sprouting broccoli, leeks, peas
Diced baby carrots
Diced cooked chicken or shelled Atlantic prawns
Chopped coriander and spring onion
Rice vermicelli noodles
The secret is the stock: simmer chicken wings with chopped ginger and garlic, a chopped red chilli (seeds and pith removed), lime leaves and half a lime, plus coriander. Season when complete and strain. It can be made a day or two in advance and refrigerated. Cut or tear the vegetables into tiny pieces. Break up the noodles to about an inch long. No need to weigh all this out simply make enough for each bowl. Bring the stock to boiling point and throw in the greens. Toss in the noodles. Boil for two minutes, and then add the chicken or prawns (or both). Cook for another three minutes and serve with torn coriander and spring onion discs on top. You will feel fantastically revived.