This week is busy as I have 37 recipes to write for various projects and articles. I am beginning to wonder whether this is ever going to be possible but I have made a good stab at it this evening. Some of the recipes are for a healthy eating project and so, taking inspiration from Ken Hom's wonderful cooking at the show yesterday, this was our healthy supper!

Spiced Chicken Noodle Soup

Serves 4, preparation time 10 minutes, cooking time 15 minutes

1 tbsp vegetable oil

4 cloves garlic, peeled and finely chopped

2 shallots, peeled and finely sliced

1 inch piece of ginger, peeled and finely chopped

1 skinless chicken breast fillet, chopped into small pieces

1 – 2 chillies, finely chopped (seeds removed if desired or omit the chillies if you wish)

1 stick lemon grass, trimmed and bashed with a rolling pin to release the flavours

1 carrot peeled and slices into small strips or grated

1 tbsp fish sauce

1 tbsp dark soy sauce

1 tbsp sweet soy sauce

Juice of 1 lime

1 litre chicken or vegetable stock

3 tbsp chopped fresh coriander

1 tbsp chopped thai basil (or regular basil if thai basil is not available)

3 chopped spring onions

1 small packet of thin Chinese noodles, soak in boiling water for 3 minutes or according to instructions

In a wok or a large frying pan, heat the oil and then add the garlic, shallots and ginger and cook for 2 minutes until soft, taking care that they do not burn. If the oil gets to hot, turn down the heat. Add the chicken, lemon grass and chillies and cook for a further 3 minutes. Add the carrot and cook for a further minutes. Pour in the fish sauce, both soy sauces and the lime juice and give a good stir. Add the stock and simmer on a low heat for 5 – 8 minutes until the chicken is cooked. Add the coriander, basil, spring onions and cooked noodles and heat for a further minute. Spoon into bowls and serve immediately.