SERVES 2-4 | 10 MINUTES PREP | 15-20 MINUTES COOKING
- 1L good-quality chicken stock
- Small pack coriander, stalks and leaves separated
- 1 red chilli (deseeded if you don’t like it too hot), sliced
- 1 tbsp light soy sauce
- 1 tbsp fish sauce
- 1.5 inch cube ginger
- 100g mushrooms, sliced
- 1 pak choi
- 2 skinless chicken breasts, sliced
- 100g egg noodles
Set a large saucepan over a medium heat and pour in the stock. Finely chop the coriander stalks (save the leaves for later) and add to the stock with 3/4 of the chilli, and ginger. Bring to the boil and add 400ml cold water. Add in your sliced chicken and bring the broth to the boil. Once boiled, reduce the heat and simmer for 5-10 mins.
Add the soy sauce, fish sauce, the mushrooms, pak choi and noodles. Simmer for 2 mins until the noodles soften.
Serve in deep bowls topped with coriander leaves and the remaining chilli slices.