This is an incredibly tasty soup great for breakfast, lunch or dinner. Enjoy!

Ingredients for chicken marinade

1 stick of lemongrass finely sliced

5 cm piece of ginger finely grated

1 large fresh red chilli finely sliced

11⁄2 tablespoons sesame oil


1 tablespoon soy sauce


1-2 teaspoons runny honey


1-2 tablespoons miso paste


Juice of 2 fresh limes


1 tablespoon rice wine vinegar


1 red onion finely diced

6 free-range chicken tenderloins

Ingredients for soup

2 Handfuls of vermicelli


1 handful of defrosted edamame beans 


1 handful of defrosted and peeled broad beans

2 spring onions finely sliced

1 handful of fresh basil ripped up

1 handful of fresh mint roughly chopped

1 handful of fresh kale finely chopped

1-2 tablespoons miso paste


Method

Defrost edamame and broad beans by soaking them in hot water this will defrost them and lightly cook them.

Mix all of the marinade ingredients together and add chicken tenderloins coating in marinade and bake for 15-20 minutes or until cooked. Allow to rest for 10 mins then slice.

Cook the vermicelli according to the packet instructions, then drain. Now peel the broad beans.

Once the chicken is cooked make the soup. Adding 2-3 cups of boiled water to a pot add the beans and cook for 3 minutes then add the miso paste, all of the other soup ingredients, and the sliced chicken. Stir. Turn off the heat do not cook the soup as all you want to do is allow the herbs to soften and blanch.

Serve straight away and eat.

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