Thai-style chicken soup with lime

An easy soup that's guaranteed to banish winter sluggishness. Serves four.

Ingredients(serves 4)

100g fine rice noodles
1.25 litres chicken stock
1-2 red chillies, finely sliced
2 garlic cloves, finely sliced
1 small thumb fresh ginger, peeled and cut into very thin slices
Grated zest of 1 small lemon
Grated zest of 1 small lime
2 tbsp Thai fish sauce (nam pla)
350g chicken breast or thigh, cut into thin, 5cm x 0.5cm strips (or use leftover meat picked from a roast)
250ml coconut milk
70g finely shredded cabbage or kale
1 large carrot, cut into very fine matchsticks
60ml lemon and/or lime juice
1 small handful shredded coriander leaves, plus sprigs for serving
Salt and pepper
Lime wedges, for serving

Prepare the noodles according to the package instructions; set aside while you get on with everything else.

In a large saucepan, combine the stock, chilli, garlic, ginger, fruit zest and fish sauce, place over medium heat and simmer for five minutes. Add the chicken meat and coconut milk, simmer for five minutes, then add the vegetables and simmer until just tender. Add the noodles, lemon or lime juice, and coriander, and cook until the noodles are warmed through. Taste and adjust seasoning, adding more fish sauce if you like. Serve sprinkled with coriander and with lime wedges on the side for squeezing over.