Spicy Thai Soup

Peel, wash and finely chop the spring onions. Wash the green beans, remove any strings and cut them into 1 cm pieces.

Cut the cooked chicken meat into strips. Wash and clean the Chinese cabbage, spinach and carrot, then cut them into thicker pieces.

Wash the chili, cut it in half and remove the seeds, then chop it.

Cook the rice noodles in salted boiling water for 2 to 3 minutes, until tender. Drain them and rinse under cold water.

Bring the chicken stock, carrot, green beans and spring onions to a boil in a pot.

Lower the heat and add the sliced chicken, Chinese cabbage, spinach, bean sprouts, fish sauce and turmeric. Cook for 2 minutes.

Taste the soup and add the pinch of salt if needed.

Divide the cooked rice noodles among serving bowls and pour the hot soup over them.

Sprinkle with the chopped chili and finish with the coriander sprig before serving.