Immune-boosting chicken noodle soup

Reduce heat to medium, then add the onion and cook, stirring, for 5 minutes or until softened. Add ginger, garlic, ginger, turmeric, chilli and spices and cook, stirring, for 2-3 minutes or until fragrant.

Add a cup of chicken stock and deglaze the pan, scraping up all those delicious golden bits of flavour. Return the chicken to the pan, followed by the rest of the chicken stock. Top up with a further 2 cups (500ml) of water and bring to the boil. Reduce heat to low and simmer, covered, for 15 minutes. Carefully remove chicken and transfer to a clean board. Slice and shred the chicken.

Meanwhile, cook the noodles in a large saucepan of boiling water following packet instructions. Drain and toss the noodles with sesame oil. Divide among serving bowls.

Remove the chicken from the soup and finely slice. Return the shredded chicken to the broth, as well as the broccolini and kale. Simmer with the lid off for a further 5 minutes, or until broccolini is tender and kale has wilted. Season to taste with sea salt and pepper. To serve, ladle the hot soup over the noodles and top with bean sprouts and a sprinkle of chopped cashew nuts.