1 Heat oil in a non-stick pan and stir-fry chicken for 1-2 minutes until it browns slightly.
2 Add cabbage and stir-fry for about 1 minute.
3 Add stock, ginger, soy sauce, fish sauce, salt, pepper and shallots and bring the mixture to a boil.
4 Cover the pan and cook the soup over a simmering flame for about 2-3 minutes.
5 Stir in oats and cook uncovered for about 1-2 minutes or until porridge becomes thick.
6 Dish out the oat porridge, garnish with spring onions and serve immediately.
7 Top with fresh coriander and lime
