Thai Chicken Soup

Carol has been cooking up a storm and has prepared her terrific Thai Chicken Soup, which tastes great with a bit of spice, but can be served without for those with a sensitive taste.
Ingredients
· 1 tbs vegetable oil
· 1 litre of chicken stock
· 500g of chicken breast fillets
· 2 garlic cloves, sliced thinly
· 1 chilli deseeded and finely chopped (adjust for your own taste)
· 1 stem lemon grass, pale section only, bruised
· 400g thin rice noodles
· 75ml lime juice
· 1 1/2 tbs fish sauce
· 150 baby spinach leaves
· ½ cup of coriander leaves
Method
In a large saucepan, heat the oil on medium-high heat and add the garlic, chilli and lemon grass and cook for 2 minutes stirring constantly until fragrant. Now add the chicken stock and cover to bring to the boil. Reduce the heat to low and add the chicken. Cover the saucepan and simmer for 15 minutes (or until cooked through) and remove chicken onto a plate. Once the chicken has cooled slightly, shred the chicken.
Bring a separate large saucepan of water to a boil on high heat. Now add the noodles to the stock and bring to the boil for 2 minutes or until noodles are tender. Add the fish sauce, lime juice and chicken and cook for a further 1 minute. Add your spinach to the boiling saucepan of water and remove from heat. Run under cold water and drain well.

Serve the soup in bowls and top with coriander and spinach.