Aromatic chicken pho noodle soup

Method

1. Heat 1 litre chicken stock in a pan, add 1 tbsp grated ginger, 1 crushed garlic clove, 2 star anise and 2 finely sliced chicken breasts. Simmer for 5 minutes.
2. Add 300g ready-to-wok fine noodles and 150g sliced mangetout, then continue to cook for 2 minutes.
3. Add 2 tbsp fish sauce, 1 tbsp soy sauce and the juice of 2 limes. Spoon into 4 serving bowls and top with shredded spring onions, chopped fresh coriander and 1 finely sliced red chilli.
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