2 chicken breasts, thinly sliced
100g firm tofu, cubed
150g rice noodles
500ml low FODMAP canned chicken stock
50g spinach
40g ginger, unpeeled thickly sliced
1 stalk lemongrass, halved
2 tablespoons fish sauce
1 tablespoon soy sauce or tamari
2 star anise
1 small handful basil, leaves picked
1 small handful mint, leaves picked
4 radishes, thinly sliced
Lime wedges to serve