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