Hainanese chicken noodle soup recipe | delicious. magazine

Ingredients

• 2 tbsp light olive oil
• 600g British free-range skinless, boneless chicken thighs, roughly chopped
• 2 onions, finely sliced
• 1.2 litres good quality chicken stock
• 5cm piece fresh ginger, sliced into matchsticks
• 2 star anise
• 200g dried egg noodles
• 1 tbsp Thai fish sauce
• About 400g stir-fry mixed veg (we used 2 x Waitrose rainbow stir-fry veg)
• Grated zest and juice 1 lime, plus extra wedges for squeezing
• 2 large handfuls coriander, roughly chopped
• Chilli flakes and soy sauce to serve (optional)