chicken noodle soup

serves 4

prep time: 15 minutes

cook time: 1h 15m



1 litre good quality chicken stock

250ml water

1 stick lemongrass

4 inch piece ginger, sliced

3 cloves garlic

1 long red chilli, sliced length ways

1 handful coriander

1 tsp sesame oil

1 tsp fish sauce

1 tsp sugar

1 lime, halved

3 spring onions

salt and pepper to taste

to serve

2 chicken breasts

4 baby bok choy

450g thin egg noodles

2 limes

1 spring onion

1/2 red chilli, finely sliced

fried scallions

chilli sauce


combine all of the broth ingredients in a pot and bring to the boil. lower to a simmer for 45 minutes until aromatic. ladle out the bits from the stock so you are left with just the liquid. poach the chicken breasts in the broth for 15-20 minutes depending on the size of them

remove chicken from the stock and set aside

cook the egg noodles as per instructions, if you're using fresh egg noodles these usually only take a couple of minutes. strain and run the noodles under cold water to prevent them from cooking any further

slice bok choy in half length ways and cook in boiling water for 5 minutes until just cooked

to a serving bowl add the noodles, sliced chicken breast and bok choy then cover with a few generous ladles of the broth

garnish with finely sliced chilli, spring onions, a squeeze of lime and fried scallions

*i also top with a good squeeze of hot sauce because i'm addicted, and because it makes the broth even more delicious!