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Chicken noodle soup with ginger

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Serves:

Preparation time: 10 minutes

Cooking time: 25 minutes

5ml olive oil

4 leeks, chopped

1 clove garlic

2 large carrots, peeled and finely diced

4 chicken breast fillets, chopped

1 knob fresh ginger, peeled and thinly sliced

1.5 litres chicken stock (preferably homemade)

6 baby corn, chopped

200g egg noodles, cooked

• juice of 1 lime (or to taste)

• fresh coriander

Fry the leeks, garlic and carrots in oil until tender. Add the chicken, ginger and stock, and simmer slowly for 15 minutes or until the chicken is just cooked. Add the baby corn, noodles and lime juice to taste. Season with salt and pepper or soya sauce. Serve when it’s heated through and sprinkle with a little fresh coriander.

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