Spiced chicken noodle soup recipe
 This lemongrass and allspice scented chicken noodle soup is lovely and fragrant. Ginger and chilli make it the perfect remedy for winter colds. 2 tsp vegetable oil5 large spring onions, trimmed, roughly sliced on the diagonal1 onion, chopped2 garlic cloves, roughly chopped2cm/¾in piece ginger, finely chopped1 red chilli, seeds removed, sliced into thin strips1 head pak choi, white and green parts separated, finely choppedpinch salt2 chicken thighs, skin and bones removed, flesh chopped into strips1 pinch ground allspice1 litre/1¾ pints hot chicken stock1 dash soy sauce150g/5½oz egg noodles1 stalk lemongrass, lightly crushed with the edge of a knife2 tbsp chopped fresh coriander 2 tsp vegetable oil 5 large spring onions, trimmed, roughly sliced on the diagonal 1 onion, chopped 2 garlic cloves, roughly chopped 2cm/¾in piece ginger, finely chopped 1 red chilli, seeds removed, sliced into thin strips 1 head pak choi, white and green parts separated, finely chopped pinch salt 2 chicken thighs, skin and bones removed, flesh chopped into strips 1 pinch ground allspice 1 litre/1¾ pints hot chicken stock 1 dash soy sauce 150g/5½oz egg noodles 1 stalk lemongrass, lightly crushed with the edge of a knife 2 tbsp chopped fresh coriander Method Heat the oil in a frying pan over a medium heat. Add the spring onion, onion, garlic, ginger and chilli and fry for 2-3 minutes, or until the onions have softened slightly. Add the white shreds of pak choi and the salt. Continue to fry for 3-4 minutes, or until the pak choi has wilted and the other vegetables have softened.Add the chicken strips and ground allspice and stir until the ingredients are well combined and coated in the allspice. Continue to fry for 2-3 minutes, or until the spices are fragrant. Add the chicken stock and soy sauce to the pan. Bring to the boil and cook for 3-4 minutes. Add the green shreds of pak choi, the egg noodles and lemongrass stalk and stir well. Continue to boil the mixture for 4-5 minutes, or until the noodles are tender and the chicken is completely cooked through. Just before serving, stir in the chopped coriander.Serve in bowls at once. Heat the oil in a frying pan over a medium heat. Add the spring onion, onion, garlic, ginger and chilli and fry for 2-3 minutes, or until the onions have softened slightly. Heat the oil in a frying pan over a medium heat. Add the spring onion, onion, garlic, ginger and chilli and fry for 2-3 minutes, or until the onions have softened slightly. Add the white shreds of pak choi and the salt. Continue to fry for 3-4 minutes, or until the pak choi has wilted and the other vegetables have softened. Add the white shreds of pak choi and the salt. Continue to fry for 3-4 minutes, or until the pak choi has wilted and the other vegetables have softened. Add the chicken strips and ground allspice and stir until the ingredients are well combined and coated in the allspice. Continue to fry for 2-3 minutes, or until the spices are fragrant. Add the chicken strips and ground allspice and stir until the ingredients are well combined and coated in the allspice. Continue to fry for 2-3 minutes, or until the spices are fragrant. Add the chicken stock and soy sauce to the pan. Bring to the boil and cook for 3-4 minutes. Add the chicken stock and soy sauce to the pan. Bring to the boil and cook for 3-4 minutes. Add the green shreds of pak choi, the egg noodles and lemongrass stalk and stir well. Continue to boil the mixture for 4-5 minutes, or until the noodles are tender and the chicken is completely cooked through. Just before serving, stir in the chopped coriander. Add the green shreds of pak choi, the egg noodles and lemongrass stalk and stir well. Continue to boil the mixture for 4-5 minutes, or until the noodles are tender and the chicken is completely cooked through. Just before serving, stir in the chopped coriander. Serve in bowls at once. Serve in bowls at once. Recipe tips To make the soup gluten-free, swap egg noodles for rice noodles, and check the stock is gluten-free.