Ingredients
- 4 cups (1 litre) salt–reduced chicken stock
- 2 stems lemongrass, white part only, finely chopped
- 2 teaspoons grated fresh ginger
- 1 long red chilli, seeded and finely chopped
- 2 cloves garlic, finely chopped
- 400 g (14 oz) skinless, boneless chicken breast fillets
- 150 g (5 oz) dried rice stick noodles
- 1 cup (180 g) sliced fresh or canned baby corn
- 1⅔ cups (150 g) sliced button mushrooms
- 1 tablespoon salt–reduced soy sauce
- 1 cup (250 ml) low–fat coconut milk
- finely grated zest of 1 lime
- freshly squeezed juice of 1 lime
- 2⅔ cups (200 g) sliced bok choy
- 3 spring onions (scallions), thinly sliced
- ¼ cup (7 g) fresh coriander (cilantro) leaves, roughly chopped
Preparation
- Put the chicken stock, lemongrass, ginger, chilli, garlic and 2 cups (500 ml) water into a large saucepan and bring to the boil.
- Add the chicken, reduce the heat and simmer for about 15 minutes, or until the chicken is cooked through.
- Remove the chicken to a plate to cool slightly, reserving the stock.
- Break or cut the noodles into the hot stock, then add the baby corn, mushrooms, soy sauce and coconut milk.
- Bring back to a simmer and cook for 3 minutes.
- Meanwhile, finely shred the chicken into small pieces.
- Stir the chicken into the soup with the lime zest and juice and the bok choy and simmer for 2 minutes, or until the bok choy has wilted.
- Divide the soup among serving bowls and scatter with the spring onions and coriander leaves.
- Serve immediately.