Hot & sour chicken noodle soup
Warm up with the vibrant flavours of this Asian-inspired hot and sour chicken noodle soup, ready to eat in under 30 minutes
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Cooking tools:
- Saucepan
- Slotted spoon
- Stove
- Mixing bowl
- Kettle
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Wooden spoon
- Serving bowl
Ingredients
- 1½ cups (375ml) chicken stock
- 3 fresh makrut lime leaves, torn in half
- 10cm (20g) stick fresh lemongrass, halved lengthways
- 3cm (15g) piece fresh ginger, sliced thinly
- ⅓ cup (100g) tom yum paste
- 2 tablespoons fish sauce
- ½ cup (125ml) lime juice
- ⅓ cup (75g) firmly packed brown sugar
- 200g dried rice stick noodles
- 400g baby bok choy, quartered
- 200g fresh shiitake mushrooms, sliced thinly
- 400g chicken breast fillets, sliced thinly
- 3 small fresh red Thai chillies, sliced thinly
- ¼ cup fresh coriander leaves
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