Ingredients
Method
Place stock, 1.5 litres (6 cups) water, lime leaves, lemongrass and ginger in a large saucepan, bringing to the boil. Reduce heat and simmer, covered, for 5 minutes. Remove lemongrass and ginger with a slotted spoon. Stir in paste, returning to the boil. Stir in the sauce, juice and sugar.
Meanwhile, place noodles in a large heat-proof bowl. Cover with boiling water and stand for 5 minutes or until tender. Drain.
Add bok choy to the stock mixture with mushrooms, chicken and two of the sliced chillies. Simmer until chicken is cooked through. Stir in noodles and simmer until hot. Season.
Serve soup topped with remaining chilli, coriander and a squeeze of lime, if you like.
Not suitable to freeze.
To save time, you can use chicken stir-fry strips instead of breast fillet.
Test Kitchen tip
