The wind raged and howled around the house but we did not get it as bad as our southern cousins. Eva had to join us in the bed she was scared by the noise of the wind which ‘Sounds really cross’.
Cross indeed it was – this soup helped forget about it: comforting, hot, spicy, sour and sweet. Left over chicken works perfectly if you have it to hand. Full of the goodness of all the vegetables and fueling enough for an evening meal.

Serves 4

1 ltr chicken or vegetable stock
2 boneless, skinless chicken breast about 6oz each
100g rice noodles
1 medium sweet potato peeled and cut in a medium dice
1 small head of broccoli cut to bite size florets
1 medium onion finely sliced
1 tbsp good quality curry paste
1 tbsp tomato puree
2 tbsp rapeseed oil
2 spring onions, shredded
2 tbsp soy sauce
2 tbsp fish sauce
a handful of coriander chopped and a sprinkle for the top

Pour the stock into a pan and add the chicken, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender.
Remove the chicken to a board and shred into bite-size pieces
Heat the rapeseed oil over a medium heat, add the sweet potato dice, broccoli and onion and mix to cover with the oil. Season well and sweat gently for about 5 minutes.
Add the curry paste, tomato puree and cook out stirring well for about 3 minutes.
Add the stock and cook until the vegetables until almost tender.
Return the chicken to the stock with the noodles, half the spring onions and the coriander.
Simmer for 3-4 mins until the noodles are tender.
Season with fish sauce and soy sauce, taste and adjust as needed,
Ladle into bowls and scatter over the remaining spring onions.