Chicken Noodle Soup with Spiced Corn

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Bring a large pot of salted water to the boil. Pat chicken dry, season, and toss with ginger, garlic, first measure of soup spice mix and a drizzle of oil. Set aside.
2. Dice courgette 1cm and thinly slice bok choy. Set aside. Thinly slice spring onions and set aside keeping green part separate for garnish. Heat a drizzle of oil in a large pot or deep fry-pan on medium-high heat and cook chicken for about 3 minutes each side, until golden.
3. Add stock, fish sauce and soy sauce to pot and simmer, on low for about 10 minutes. Remove chicken from soup and set aside to rest. Add courgette and bok choy to soup and simmer for a further 3 minutes, until just tender.
4. While chicken cooks, toss corn, spring onions (white part), sesame oil and second measure of soup spice mix on prepared tray. Roast for about 10 minutes, until golden.
5. 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. Roughly pull chicken with two forks and return to soup along with any resting juices, and cook, stirring for 1-2 minutes until warmed through.
6. To serve, divide noodles between bowls and top with chicken soup and spiced corn. Sprinkle over green part of spring onions. Season to taste with fish sauce.