1 tbsp olive oil
1 chicken breast, sliced
salt and freshly ground black pepper
450ml/16fl oz chicken stock
½ tsp turmeric
1 tsp grated ginger
1 tbsp sliced scallions - green ends only
5 tomatoes, cut in half
handful fresh spinach leaves
200g/7oz rice noodles
Heat the oil in a frying pan, add the chicken breast slices and season, to taste, with salt and freshly ground black pepper.
Fry for 5-6 minutes, or until golden-brown and cooked through. (The chicken is cooked through when the juices run clear when pierced in the thickest part with a skewer.)
Heat the stock in a saucepan until boiling and add the ginger, turmeric, scallions and spinach.
Reduce the heat until the mixture is simmering and simmer for 4-5 minutes.
Add the cooked chicken and rice noodles and continue to heat until the mixture is warmed through.
Serve the chicken soup in warmed bowls
Recipe adapted from: Good Food