Chicken Noodle Soup with Spiced Corn

Steps

1. Prep chicken and veggies Preheat oven to 220°C. Bring a pot of salted water to the boil. Dice courgette 1cm and thinly slice bok choy. Pat chicken dry and season.
2. Cook soup Heat a drizzle of oil in a pot on medium-high heat and cook chicken for about 2 minutes each side, until golden. Add garlic, ginger and soup spices, cook a further 1 minute, until fragrant. Add water, fish sauce and soy sauce to pot. Bring to the boil, cover and simmer on low for about 10 minutes.
3. Cook corn Remove chicken from soup and rest. Add courgette and bok choy to soup and simmer for 3 minutes, until just tender. While chicken cooks, toss corn, sesame oil and corn spices on a lined oven tray. Roast for about 10 minutes, until golden.
4. Cook noodles Add noodles to pot of boiling water and cook for about 5 minutes, until just tender. Stir to separate strands. Drain and return to pot with a drizzle of oil to prevent sticking.
5. To finish Roughly pull chicken with two forks and return to soup along with any resting juices. Season to taste.
6. Serve soup topped with spiced corn.