Have a souper summer! Vietnamese chicken noodle soup

Cool down or spice things up with these soups that are perfect for a sunny day.

Serves 4 

• 2 skinless chicken breast fillets
• Salt and freshly ground black pepper 
• 1tsp olive oil 
• 1 stick of lemongrass 
• 5cm (2in) piece of root ginger, sliced 
• ½ a red chilli, sliced and deseeded 
• 600ml (1pt) chicken stock 
• 60g (2¼oz) dried flat rice noodles 
• 4 spring onions, sliced thinly 
• Juice of 1 lime 
• 1tbsp fish sauce, to taste 
• A handful of coriander 

Place the chicken breasts between 2 sheets of baking paper. Use a rolling pin to bash them flatter. Season well. Heat the oil in a pan. Cook the chicken for 3-4 minutes each side, until done. Set aside, then slice.

Bash the lemongrass with the rolling pin to release the oils and add to a large pan, along with the ginger, chilli and chicken stock. Boil then reduce to a simmer and cook for 5 minutes. 

Add the rice noodles and spring onions. Turn off the heat and leave to sit for 3-4 minutes, until the noodles have softened. 

Add the lime juice and fish sauce. Remove the lemongrass, and serve the soup in bowls with the chicken and coriander on top.